Creamy Eggnog Cheesecake

• 1 env. unflavoured gelatine
• 1/4 cup cold water
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar, divided
• 1 cup eggnog
• 1 cup graham crumbs
• 1/4 tsp. ground nutmeg
• 1/4 cup butter, melted
• 1 cup whipping cream

1. Sprinkle gelatine over water in small saucepan; let stand 1 min.
2. Cook on low heat 3 min.
3. or until gelatine is completely dissolved, stirring occasionally.
4. Cool slightly.
5. Beat cream cheese and 1/4 cup sugar in large bowl with mixer until blended.
6. Gradually add gelatine, then eggnog, beating well after each addition.
7. Refrigerate until slightly thickened.
8. Combine graham crumbs, nutmeg, butter and remaining sugar; press onto bottom of 9-inch springform pan.
9. Beat whipping cream with mixer on high speed until stiff peaks form; stir gently into cream cheese mixture.
10. Pour over crust.
11. Refrigerate 4 hours or until firm.
12. Run knife around rim of pan to loosen cake; remove rim.

unflavoured gelatine, cold water, cream cheese, sugar, eggnog, graham crumbs, ground nutmeg, butter, whipping cream

Taken from www.kraftrecipes.com/recipes/creamy-eggnog-cheesecake-184483.aspx (may not work)