Eggnog Cheesecake

• 11 chocolate-cream filled chocolate sandwich style cookies, crushed
• 18 teaspoon ground nutmeg
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 24 ounces cream cheese
• 34 cup sugar
• 5 teaspoons cornstarch
• 4 eggs
• 1 egg yolk
• 1 12 teaspoons ground nutmeg
• 1 14 teaspoons vanilla extract
• 13 cup whipping cream
• 14 cup vanilla liqueur
• 2 tablespoons light rum

1. Make the crust: in a bowl, stir the crushed cookies and nutmeg; add melted butter and stir until combined.
2. Press cookie mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
3. Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
4. Add in eggs and egg yolk, one at a time, beating well after each addition.
5. Beat in nutmeg and vanilla extract.
6. Stir in whipping cream, liqueur, and light rum.
7. Pour filling mixture over crust.
8. Bake in a preheated 350 oven for 15 minutes; decrease temperature to 200 and bake 1 hour and 10 minutes or until the center no longer looks wet or shiny.
9. Remove cake from oven and run a knife around the inside edge of pan; chill, uncovered, overnight.

chocolatecream, ground nutmeg, butter, cream cheese, sugar, cornstarch, eggs, egg yolk, ground nutmeg, vanilla, whipping cream, vanilla liqueur, light rum

Taken from www.food.com/recipe/eggnog-cheesecake-337466 (may not work)