Eggnog Cheesecake

Ingredients

• 2 cups eggnog
• 2 packages chocolate laced Pirouette cookies
• 16 ounces cream cheese; softened
• 1/3 cup graham cracker crumbs
• 8 ounce vanilla instant pudding
• 2 cups buttermilk
• 1 tablespoon rum
• 1/8 teaspoon ground nutmeg
• 3 tablespoons melted butter
• 2 cups whipping cream or Cool Whip

Method

Cut 1 inch crosswise off each cookie. Crush the sort pieces; set long ones aside for a garnish. Mix the cookie crumbs, graham crumbs and the butter. Press this mixture firmly into the bottom of a 9 inch spring form pan. Beat the cream cheese in a large bowl until smooth. Gradually add 1 cup eggnog, blending well until smooth. Add remaining eggnog, buttermilk, pudding mix, rum and nutmeg. Beat until well blended. Pour carefully into the spring form pan. Chill until firm, about 3 hours. Remove the sides of the pan. Place the remaining cookie pieces on top as a garnish then top with the whipped cream

Yield: 10 to 12 servings