1 cup Honey Maid Graham Cracker Crumbs
1/2 cup granulated sugar, divided use
1/4 cup butter or margarine, melted
1/4 teaspoon ground nutmeg
1 (1/4-ounce) envelope Knox Unflavored Gelatine
1/4 cup cold water
1 (8-ounce) package Philadelphia Cream Cheese, softened
1 cup eggnog
1 cup cold whipping cream, whipped
Mix cracker crumbs,
1/4 cup of the sugar, the butter and nutmeg; press firmly onto bottom of 9-inch springform pan.
Sprinkle gelatine over water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved; stirring occasionally.
Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine, then eggnog, beating well after each addition. Refrigerate until slightly thickened.
Gently stir in whipped cream. Pour over crust. Refrigerate 4 hours or until firm.
Run knife or metal spatula around rim of pan to loosen cake; remove rim. Cut cheesecake into 8 slices to serve.
Store leftover cheesecake in refrigerator