Kraft's Eggnog Cheesecake recipe

12 servings

46 vanilla wafers, finely crushed (2 cups)

6 tablespoons butter or margarine, melted

1/2 teaspoon ground nutmeg

4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

1 cup white sugar

3 tablespoons all-purpose flour

3 tablespoons rum

1 teaspoon vanilla extract

2 eggs

1 cup whipping cream

4 egg yolks

COOL WHIP Whipped Topping (optional)

freshly grated nutmeg (optional)

Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan.

Bake at 325 degrees F for 10 minutes.

Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended.

Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

Blend in whipping cream and egg yolks; pour into crust.

Bake at 325 degrees F for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set.

Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Refrigerate 4 hours or overnight.

Garnish with thawed COOL WHIP Whipped Topping and ground nutmeg.