Pecan Eggnog Cheesecake

• 3/4 cup PLANTERS Pecan Halves, toasted, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp. rum extract
• 3/4 tsp. ground nutmeg, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 cup thawed COOL WHIP Whipped Topping

1. Preheat oven to 350F.
2. Reserve 10 of the pecan halves for garnish; finely chop remaining pecans.
3. Beat cream cheese, sugar, eggs, sour cream, rum extract and 1/2 tsp.
4. of the nutmeg in medium bowl with electric mixer until creamy; stir in chopped pecans.
5. Spread into prepared crust.
6. Bake 40 to 45 minutes or until filling is set.
7. Cool completely.
8. Refrigerate several hours or until chilled.
9. Top with the whipped topping and reserved pecan halves just before serving.
10. Sprinkle with the remaining 1/4 tsp.
11. nutmeg.

philadelphia cream cheese, sugar, eggs, s, rum, ground nutmeg, ready

Taken from www.kraftrecipes.com/recipes/pecan-eggnog-cheesecake-56741.aspx (may not work)