Eggnog Cheesecake

• 12 oz gingersnaps (about 48 cookies), finely ground
• 1/4 cup sugar
• 1/2 cup melted butter
• 32 oz cream cheese
• 4 None large eggs
• 2 cups eggnog
• 1 cup powdered sugar
• 2 tbsp all-purpose flour
• 1 cup heavy cream
• None None white chocolate leaves and sugared cranberries, for garnish

1. Preheat oven to 325u0b0F. Combine finely ground gingersnaps, sugar and melted butter. Press into the base of a springform pan.
2. Beat cream cheese until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 cups eggnog, and beat until blended. Fold in powdered sugar and flour. Transfer to prepared pan and bake for 1 hour. Turn off oven. Let cheesecake cool in oven, with door closed, for 1 hour. Transfer to a wire rack and let cool completely. Cover and chill for at least 8 hours.
3. Beat heavy cream to stiff peaks then fold in remaining 1/2 cup eggnog. Pipe rosettes on cake. Garnish with white chocolate leaves and sugared cranberries.

cookies, sugar, butter, cream cheese, eggs, eggnog, powdered sugar, flour, heavy cream, white chocolate

Taken from recipes-plus.com/api/v2.0/recipes/31904 (may not work)