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Eggnog Cheesecake III
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I2 pkg. (5-1/2 oz. each) chocolate-laced pirouette cookies
1/3 cup graham cracker crumbs
3 tbsp. butter, melted
2 pkg. (8 oz. each) cream cheese, softened
2 cups cold prepared egg nog
1-3/4 cups cold milk
2 pkg. (4 serving-size each) French vanilla instant pudding and pie filling
1 tbl. rum, or to taste
1/8 tsp. ground nutmeg
Directions: Cut a 1-inch piece off 1 end of the cookies. Crush the 1-inch pieces into crumbs. Set aside remaining cookies for side of the cheesecake.
Combine cookie crumbs, graham cracker crumbs and butter until well mixed. Press the crumb mixture firmly onto the bottom of a 9-inch springform pan.
Beat the cream cheese at low speeds with electric mixer until smooth. Gradually add 1 cup egg nog, blending until mixture is very smooth; about one minute. Pour cream cheese mixture carefully into the pan. Chill until firm; about 3 hours.
Run a hot metal spatula or knife around the edges of the pan before removing. Press remaining cookies, cut-sides down, to the side of the cheesecake.
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