Shelly's Recipe

EGGNOG CHEESECAKE

Category: Cheesecake

14 oz can filled Viennese wafers
1/3 cup graham cracker crumbs
3 tbsp butter, melted
2 8-oz packages cream cheese, softened
2 cups cold eggnog
1-3/4 cups cold milk, plus
2 4-serving size instant French vanilla pudding mixes
2 tbsp rum, divided
1/8 tsp freshly grounded nutmeg, plus
2 envelopes non-dairy whipped topping mix*

Reserve 1-cookie for garnish. Cut cookies in half and then cut one-inch off of each piece. Crush the 1-inch pieces into crumbs. Set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and butter. Mix well and press firmly into bottom of 9-inch springform pan.

Beat cream cheese until smooth. Gradually add 1 cup eggnog. Blend until mixture is smooth. Add remaining eggnog, milk, pudding mixes, 1 tbsp rum and nutmeg. Beat until well blended, about 1 minute. Only pour about 1-inch deep into pan.

Place remaining cookies standing around the inside edge of pan. Spoon remaining cream cheese mixture in cookie lined pan.

Prepare whipped topping mix as directed also adding remaining rum. Spoon topping inside cookie edges and over cream cheese mixture. Refrigerate for at least 3 hours or overnight.

Carefully remove sides of pan. Cut remaining cookie into two piece and place on top of cake in a crisscross fashion. Grate nutmeg over entire top of cake.