Eggnog Cheesecake

CRUST
2 cups vanilla wafers cookie crumbs
6 tbsp butter, melted
½ tsp ground nutmeg

FILLING
4 pkgs (8 oz each) cream cheese, softened
1 cup sugar
3 tbsp flour
1 tsp rum extract (or 3 tbsp rum)
1 tsp vanilla
2 eggs
1 cup heavy cream
4 egg yolks

Heat oven to 325 degrees. To prepare crust, mix together crumbs, butter and nutmeg; press onto bottom and 1½ “ up side of 9-inch springform pan. Bake 10 minutes.

To prepare filling: beat cream cheese, sugar, flour, rum extract and vanilla with electric mixer at medium speed until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in heavy cream and egg yolks; pour into crust.

Bake 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan of loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. If desired, garnish with nutmeg and whipped cream.