Spiced Eggnog Cheesecake

Crust

8 double graham crackers

1 tsp sugar

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/4 unsalted butter, melted

Filling

4 pkgs (8 oz each) cream cheese, at room temperature

3/4 cup granulated sugar

1/4 cup all purpose flour

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

Pinch ground cloves

1 egg

1 3/4 cups prepared eggnog (with or without alcohol)

1 tsp vanilla extract

1 (8 oz) container sour cream

Garnish

6 squares (1 oz each) white baking chocolate

Pinch ground nutmeg

Heat oven to 350 degrees

To prepare crust, crush crackers in plastic bag. Add sugar, ginger, nutmeg

and cinnamon. Add butter; knead bag to blend. Press over bottom of 9 inch

round springform pan. Bake for 10 minutes. Cool on wire rack.

To prepare filling, beat cream cheese in bowl until smooth. Mix sugar, flour, nutmeg

cinnamon and cloves in small bowl. Add to cream cheese; beat until smooth. Beat in

egg. Beat in eggnog in slow stream. Beat in vanilla. Pour into springform pan; tap pan

slightly to release air bubbles. Bake for 1 hour at 350 degrees. Remove from oven;

spread Remove from oven and spread with sour cream. Bake 5 minutes more.

Cool in pan on rack until cool to touch. Refrigerate until served.

Garnish: If desired, melt chocolate in bowl over saucepan of simmering water.

Add nutmeg. Line 8x4x3 inch loaf pan with foil. Pour chocolate evenly into pan;

cool until firm. Lift from pan; make curls, using vegetable peeler. Arrange on top of cake.