Eggnog Cheesecake

INGREDIENTS:

2 pk (5.5-oz) chocolate-laced
-pirouette cookies
1/3 c Graham cracker crumbs
3 tb Parkay margarine; melted
2 pk (8-oz) Philadelphia Brand
-cream cheese; softened
2 c Cold prepared eggnog
2 c Cold milk
2 pk (4-serving size) Jell-O
-instant pudding and pie
-filling; French vanilla or
-vanilla flavor
1 tb Rum
1/8 ts Ground nutmeg
Cool Whip whipped topping;
-thawed (optional)
Ribbon (optional)

RESERVE 1 cookie for garnish, if desired. Cut 1-inch piece off 1 end of each of the remaining cookies. Crush 1-inch pieces into crumbs; set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and margarine until well mixed. Press mixture firmly onto bottom of 9-inch springform pan.

BEAT cream cheese at low speed of electric mixer until smooth. Gradually add 1 cup of the eggnog, blending until mixture is very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan Chill until firm, about 3 hours. Run hot metal spatula or knife around edges of pan before removing sides.

PRESS remaining cookies, cut sides down, into sides of cake. Garnish with whipped topping and reserved cookie, if desired. Tie ribbon around cake, if desired.

MAKES 12 servings, Prep time: 45 minutes, Chill time: 3 hours