Eggnog Cheesecake

Ingredients

• 6 Tbsp butter melted
• 32 oz philadelphia cream cheese softened
• 4  egg yolks 
• 3 Tbsp flour 
• 0.5 tsp ground nutmeg 
• 3 Tbsp rum 
• 1 cup sugar 
• 1 tsp vanilla 
• 2 cups vanilla wafers crushed finely
• 1 cup whipping cream 
• 2  eggs whole

Equipment

• frying pan
• oven
• knife
• blender
• springform pan

Directions

1. Heat oven to 325F.
2. Mix wafer crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
3. Bake 10 min.
4. Beat cream cheese, sugar, flour, rum and vanilla with mixer until blended.
5. Add whipping cream; mix well.
6. Add whole eggs and yolks, 1 at a time, mixing on low speed after each just until blended; pour into crust.
7. Bake 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.