Eggnog Cheesecake

• 46 NILLA Wafers, finely crushed (about 2 cups)
• 6 Tbsp. butter or margarine, melted
• 1/2 tsp. ground nutmeg
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 3 Tbsp. rum
• 1 tsp. vanilla
• 2 whole eggs
• 1 cup whipping cream
• 4 egg yolks

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan.)
2. Mix crumbs, butter and nutmeg; press firmly onto bottom and 1-1/2 inches up side of pan.
3. Bake 10 min.
4. Beat cream cheese, sugar, flour, rum and vanilla in large bowl with electric mixer on medium speed until well blended.
5. Add whole eggs, 1 at a time, mixing on low speed after each addition just until blended.
6. Blend in whipping cream and egg yolks; pour into crust.
7. Bake 1 hour 10 min.
8. to 1 hour 15 min.
9. or until center is almost set.
10. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
11. Refrigerate 4 hours or overnight.
12. Store leftover cheesecake in refrigerator.

nilla wafers, butter, ground nutmeg, philadelphia cream cheese, sugar, flour, rum, vanilla, eggs, whipping cream, egg yolks

Taken from www.kraftrecipes.com/recipes/eggnog-cheesecake-74133.aspx (may not work)