Eggnog Cheesecake

INGREDIENTS:

Crust:

46 crushed vanilla wafers (2 cups)
6 tbsp melted butter
1/2 tsp nutmeg

Filling:

4 packages (8 oz each) cream cheese, softened
1 cup sugar
3 tbsp flour
3 tbsp rum
1 tsp vanilla
2 eggs
1 cup whipping cream
4 egg yolks

Decoration (optional):

Strawberry jelly
Fresh strawberries

DIRECTIONS:

Preheat oven to 325°F (or 300°F for dark, nonstick pans).

Mix the wafers, butter, and nutmeg. Press the mixture into the bottom and sides of the pan (1 1/2″ deep).

Bake the crust for 10 minutes. Set aside.

Beat the cream cheese, sugar, flour, rum, and vanilla.

Add the eggs one at a time, beating at low speed.

Stir in the whipping cream and egg yolks.

Pour the mixture onto the crust and bake for 1 hour 10 to 1 hour 15 minutes or until the center is almost firm.

Loosen the edges with a knife and let cool.

Refrigerate for at least 4 hours or overnight.

Decorate with strawberry jelly and fresh strawberries, whipped cream if desired.

Slice Serve and Enjoy.