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Print this Recipe    Eggnog Cheesecake

2 packages chocolate-laced pirouette cookies
1/3 cup graham cracker crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2 cups cold eggnog
2 cups cold milk
2 packages vanilla instant pudding mix
1 tablespoon rum
1/8 teaspoon ground nutmeg
Cool Whip, thawed, optional
ribbon, optional

Reserve one cookie for garnish, if desired. Cut 1" piece off 1 end
of each of the remaining cookies. Crush 1" pieces into crumbs; set
aside remaining cookies for sides of cake. Combine cookie crumbs,
graham cracker crumbs and margarine until well mixed. Press crumb
mixture firmly into bottom of 9" springform pan. Beat cream cheese
at low speed until smooth. Gradually add 1 cup of the eggnog,
blending until mixture in 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 of pan. Press remaing cookies, cut
side down, into sides of cake. Garnish with Cool Whip and reserved
cookie, if desired. Tie ribbon around cake, if desired.

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