Super Easy Eggnog Cheesecake

• 11 ounces chocolate laced pirouette cookies (plain can be used but look for the chocolate laced)
• 1/3 cup graham cracker crumbs
• 3 tablespoons margarine, melted
• 16 ounces cream cheese, softened
• 2 cups eggnog, cold
• 2 cups milk, cold
• 2 (3 1/2 ounce) packages instant vanilla pudding or (3 1/2 ounce) packages French vanilla instant pudding
• 1 tablespoon rum
• 1/8 teaspoon ground nutmeg
• Cool Whip, thawed, for garnish (optional)
• grated semisweet chocolate, for garnish (optional)

1. Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside.
2. Crush trimmed off ends into crumbs.
3. Combine cookie and graham cracker crumbs with margarine.
4. Press firmly into a 9-inch springform pan.
5. Beat cream cheese with an electric mixer until smooth.
6. Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth.
7. Pour over graham cracker/cookie crust.
8. Chill for at least 3 hours.
9. Remove from fridge.
10. Run a hot knife or metal spatula around the edges of pan to loosen.
11. Remove sides of pan.
12. Gently press reserved cookies onto the side of cake, cut sides down.
13. Garnish as desired with Cool Whip and grated chocolate.
14. Serve!

chocolate laced pirouette cookies, graham cracker crumbs, margarine, cream cheese, eggnog, milk, instant vanilla pudding, rum, ground nutmeg, chocolate

Taken from www.food.com/recipe/super-easy-eggnog-cheesecake-34844 (may not work)