Eggnog Cheesecake With Gingersnap Crust

Ingredients

• 0.3 cup butter melted
• 2 cups eggnog refrigerated canned divided
• 4 large eggs 
• 2 tablespoons flour all-purpose
• 12 ounces gingersnaps finely ( 48 cookies)
• 12 servings garnish: nutmeg freshly grated
• 2 cups powdered sugar 
• 0.3 cup sugar 
• 1 cup whipping cream 

Equipment

• frying pan
• oven
• wire rack
• hand mixer
• springform pan

Directions

1. Stir together first 3 ingredients; press mixture onto bottom of a 10-inch springform pan.
2. Beat cream cheese at medium speed with an electric mixer until smooth; add eggs, 1 at a time, beating until blended after each addition.
3. Add 1 1/2 cups eggnog, and beat until blended. Fold in 2 cups powdered sugar and 2 Tbsp. flour; carefully pour cream cheese mixture into prepared pan.
4. Bake at 325 for 1 hour. Turn off oven.
5. Let cheesecake stand in oven, with door closed, 1 hour.
6. Remove to wire rack, and let cool completely. Cover and chill at least 8 hours.
7. Beat whipping cream at high speed with an electric mixer until stiff peaks form; fold in remaining 1/2 cup eggnog.
8. Spread mixture evenly over top of chilled cheesecake, and garnish, if desired.