Eggnog Cheesecake

2 pkg (5½ each) chocolate-laced pirouette cookies
1/3 cup graham cracker crumbs
3 tbsp. margarine, melted
2 pkg (8oz. each) Philadelphia Brand® cream cheese, softened
2 cups cold eggnog
2 cups cold milk
2 pkg (4oz each) Jell-OPhiladelphia Brand® Instant Pudding Mix, French Vanilla
1 tbsp. rum
1/8 tsp. nutmeg
Frozen whipped topping, thawed

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

Beat cream cheese until smooth. Gradually add 1 cup of eggnog, blending until mixture is very smooth. Add remaining eggnog; milk; pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour 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 remaining cookies, cut sides down, into sides of cake. Garnish with
whipped topping and reserved cookies if desired.

Make 12 servings