EGGNOG CHEESECAKE

30 pirouette cookies, cut in half
1 3/4 cups graham cracker crumbs (about 24 squares)
5 tablespoons butter, melted
1/4 cup sugar
2 pkgs (8 oz ea) cream cheese, softened
3 cups eggnog, room temp or heated up slightly 
2 pkgs (smaller box) vanilla instant pudding
1 tbsp light rum (optional)
1/8 tsp nutmeg
cool whip 

Mix graham cracker crumbs, sugar and melted butter together, pat tightly into the bottom of a 9-inch springform pan. Bake crust at 350º for about 8-10 minutes.

Beat cream cheese until smooth.  Mix eggnog, pudding mix, rum and nutmeg well and allow to sit for about 5 minutes until thick.  Beat pudding mix with cream cheese until well blended. Pour over pie crust. Redridgerate 3 hours or until firm.

Run a small knife around side of pan to loosen cheesecake; remove pan. Cut pirouette cookies in half and press into sides of cheesecake, cut sides down. Garnish with cool whip and additional cookies if desired.

*Gingersnap crust 1 3/4 cups gingersnap cookies, crushed with 5 tablespoons butter, melted.  Mix together and bake at 350º for 8-10 minutes.  Press gingerbread men cookies around outside just before serving.  Sprinkle cool whip with nutmeg.

*Wrap a Christmas ribbon around the caked and stick a bow in the center