Crust

• 2 cups graham cracker crumbs
• 2 tbsp sugar
• ½ cup melted butter

Filling

• 2 lbs (four 8-oz pkgs) cream cheese, softened
• 1½ cups sugar
• 5 eggs
• 1½ cups eggnog
• ¾ oz rum extract (or rum liquor)
• 1 tbsp nutmeg

Special Equipment

• 9½" non-stick springform pan
• parchment paper
• non-stick cooking spray

1. Preheat oven to 325°
2. Prepare a 9½" springform pan with a layer of parchment paper that extends well beyond the bottom of the pan.  Spray lightly with non-stick cooking spray
3. Combine crust ingredients until moist and press into the bottom of the pan. Place pan with crust in the freezer while making the filling (about 10-15 minutes)
4. Combine cream cheese and sugar in a mixer with paddle attachment and start mixing on slow speed. Gradually increase speed and mix until all sugar is incorporated, stopping the mixer to scrape down the sides of the bowl
5. Add remaining ingredients and mix, starting slowly, about 1-2 minutes.  Mixture will seem very loose, but that is the texture you're looking for
6. Pour filling into the chilled pan/crust
7. Place cheesecake in a large baking dish and create a water bath by adding water to about ½ to ¾ of the way up the outside of the cheesecake
8. Bake for 1 hour and 45 minutes (depending on your oven) on the middle rack or until the cheesecake is set in the middle
9. Allow to cool. Best if refrigerated overnight or for at least 6 hours before serving (recommend 8 hours or overnight for best results)
10. Serve with whipped cream and grated nutmeg (optional)