Eggnog Cheesecake IIII

A delightful holiday pleaser! Serve this rich and yummy cheesecake to your family and friends this holiday season, then sit back and wait for their rave reviews! I recommend an overnight chill.

Crust:
1-1/4 cups finely crushed vanilla wafer (30 wafers)
3 tablespoons margarine or butter, melted

1/3 cup sugar
1 envelope unflavored gelatin
1 cup canned eggnog or dairy eggnog
4 beaten egg yolks
1/4 teaspoon ground nutmeg
2 (8.00 ounces) packages cream cheese, softened
2 tablespoons rum or milk
4 egg whites
1/2 cup sugar
1/2 cup whipping cream
chocolate shavings or crushed vanilla wafer (optional)

In a small mixing bowl, combine the 1-1/4 cups crushed wafers and melted margarine or butter; toss to thoroughly combine. Press crumb mixture into the bottom and 1/2" up sides of a 9" springform pan to form a firm, even crust. Chill about 1 hour or till firm.

Meanwhile, in a medium saucepan combine the 1/3 cup sugar and gelatin. Stir in eggnog, egg yolks, and nutmeg. Cook over medium heat, stirring constantly, till mixture just comes to a boil Remove from heat.
In a large mixer bowl beat cream cheese with electric mixer on medium speed for 30 seconds or till softened; gradually beat in gelatin mixture. Stir in rum or milk. Chill till partially set.
In a medium mixer bowl beat egg whites on medium speed of electric mixer till soft peaks form (tips curl).
Add remaining sugar, beating to stiff peaks (tips stand straight).
In a small mixer bowl beat whipping cream to soft peaks. Fold whites and whipped cream into gelatin mixture. Turn into crumb-lined pan. Cover; chill till firm, several hours or overnight. Loosen sides of cheesecake from pan with a spatula; remove sides.
Sprinkle shaved chocolate or wafer crumbs around the top edge of the cheesecake.

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