JELL-O Eggnog Cheesecake

• 2 pkg. (5-1/2 oz. each) chocolate-laced pirouette cookies
• 1/3 cup graham cracker crumbs
• 3 Tbsp. butter or margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 cups eggnog, divided
• 1 cup milk
• 2 pkg. (4-serving size each) JELL-O French Vanilla Flavor Instant Pudding
• 1 Tbsp. light rum
• 1/8 tsp. ground nutmeg

1. Cut 1-inch piece off one end of each cookie; crush into fine crumbs.
2. Place in medium bowl.
3. Set aside remaining cookie pieces for later use.
4. Add graham crumbs and butter to cookie crumbs; mix well.
5. Press firmly onto bottom of 9-inch springform pan; set aside.
6. Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
7. Gradually add 1 cup of the eggnog, mixing until well blended.
8. Add remaining 1 cup eggnog, the milk, dry pudding mixes, rum and nutmeg; beat 1 min.
9. or until well blended.
10. Pour over crust.
11. Refrigerate 3 hours or until firm.
12. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan.
13. Press reserved cookie pieces into side of cheesecake.
14. Store leftover cheesecake in refrigerator.

chocolatelaced pirouette cookies, graham cracker crumbs, butter, philadelphia cream cheese, eggnog, milk, light rum, ground nutmeg

Taken from www.kraftrecipes.com/recipes/jell-o-eggnog-cheesecake-51820.aspx (may not work)