Ingredients

• 12 ounces gingersnaps (about 48 cookies), finely ground
• 1/4 cup sugar
• 1/4 cup melted butter
• 32 ounces 1/3-less-fat cream cheese
• 4 large eggs
• 2 cups refrigerated or canned eggnog, divided
• 2 cups powdered sugar
• 2 tablespoons all-purpose flour
• 1 cup whipping cream
• Garnish: freshly grated nutmeg

Directions

1. Stir together first 3 ingredients; press mixture onto bottom of a 10-inch springform pan.
2. Beat cream cheese at medium speed with an electric mixer until smooth; add eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 cups eggnog, and beat until blended. Fold in 2 cups powdered sugar and 2 Tbsp. flour; carefully pour cream cheese mixture into prepared pan.
3. Bake at 325° for 1 hour. Turn off oven. Let cheesecake stand in oven, with door closed, 1 hour. Remove to wire rack, and let cool completely. Cover and chill at least 8 hours.
4. Beat whipping cream at high speed with an electric mixer until stiff peaks form; fold in remaining 1/2 cup eggnog. Spread mixture evenly over top of chilled cheesecake, and garnish, if desired.

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