Eggnog Cheesecake Mousse

• Graham Crumb Topping
• 6 Tbsp. unsalted butter
• 3/4 cup graham cracker crumbs
• 2 Tbsp. sugar
• Cheesecake Mousse
• 1 qt. heavy cream
• 1 qt. PHILADELPHIA Cheesecake Batter
• 1/2 cup dark rum
• 1 tsp. ground nutmeg, divided

1. Graham Crumb Topping: Melt butter in saute pan on medium heat.
2. Stir in graham crumbs and sugar; cook until lightly toasted, stirring constantly.
3. Cool.
4. Cheesecake Mousse: Beat cream with mixer until stiff; set aside.
5. Spoon cheesecake batter into bowl.
6. Add rum and half the nutmeg; stir with rubber spatula until blended.
7. Fold in half the whipped cream just until blended.
8. Repeat with remaining whipped cream; spoon into piping bag.
9. For each serving: Pipe 2 oz.
10. Cheesecake Mousse into 5 oz.
11. glass; sprinkle with 1 Tbsp.
12. Graham Crumb Topping.
13. Cover with another 2 oz.
14. of mousse.
15. Garnish with a pinch of the remaining nutmeg.

unsalted butter, graham cracker crumbs, sugar, mousse, heavy cream, philadelphia, dark rum, ground nutmeg

Taken from www.kraftrecipes.com/recipes/eggnog-cheesecake-mousse-137597.aspx (may not work)