Recipe - Eggnog Cheesecake

2 pack (5.5oz) chocolatelaced
pirouette cookies
1/3 cup Graham cracker crumbs
3 tablespoon Parkay margarine; melted
2 pack (8oz) Philadelphia Brand
cream cheese; softened
2 cup Cold prepared eggnog
2 cup Cold milk
2 pack (4serving size) JellO
instant pudding and pie
filling; French vanilla or
vanilla flavor
1 tablespoon Rum
1/8 teaspoon Ground nutmeg
Cool Whip whipped topping;
thawed (optional)
Ribbon (optional)

RESERVE 1 cookie for garnish, if desired. Cut 1inch piece off 1 end of
each of the remaining cookies. Crush 1inch pieces into crumbs; set aside
remaining cookies for sides of cake. Combine cookie crumbs, graham cracker
crumbs and margarine until well mixed. Press mixture firmly onto bottom of
9inch springform pan.

BEAT cream cheese at low speed of electric mixer until smooth. Gradually
add 1 cup of the eggnog, blending until mixture is very smooth. Add
remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well
blended, about 1 minute. Pour cream cheese mixture carefully into pan Chill
until firm, about 3 hours. Run hot metal spatula or knife around edges of
pan before removing sides.

PRESS remaining cookies, cut sides down, into sides of cake. Garnish with
whipped topping and reserved cookie, if desired. Tie ribbon around cake, if
desired.

MAKES 12 servings, Prep time: 45 minutes, Chill time: 3 hours

From Favorite Recipes: JellO Easy Entertaining. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.