Tipsy Eggnog Cheesecake

Ingredients

• 2 cups wheatmeal biscuit crumbs 
• 0.3 cup brandy 
• 0.3 cup butter melted
• 1 tablespoon cornstarch 
• 24 ounce cream cheese softened
• 0.3 cup rum dark
• 0.8 cup eggnog homemade canned
• 5 large eggs 
• 0.5 teaspoon ground nutmeg 
• 1 cup sugar 
• 2 tablespoons sugar 

Equipment

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

Directions

1. Combine first 4 ingredients; stir well. Firmly press crumb mixture onto bottom and 1 1/2" up sides of a lightly greased 9" springform pan.
2. Bake at 325 for 12 to 15 minutes.
3. Remove to a wire rack; let cool.
4. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar and cornstarch, beating well.
5. Add eggs, one at a time, beating after each addition. Stir in eggnog, rum, and brandy.
6. Pour batter into prepared crust.
7. Bake at 325 for 1 hour. (Center will be soft.)
8. Remove from oven and gently run a knife around edge of pan to release cheesecake from sides; return to oven. Turn oven off; leave cheesecake in oven, with oven door partially opened, 30 minutes.
9. Let cool to room temperature in pan on a wire rack. Cover and chill 8 hours.
10. Remove sides of pan and top cheesecake with Sugared Rose Petals, if desired.