Hi Keetha, I have a recipe for Eggnog Cheesecake also. I've never made it but it sounds really simple??
1 1/4 cups vanilla wafer crumbs (about 36 wafers)
1/4 cup sugar
1/4 cup margarine or butter, melted
3 (8 oz) packages cream cheese, softened
1 (14 oz) can Sweetened Condensed Milk
3 eggs
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Rum Sauce

Preheat oven to 300 degrees. Combine crumbs, sugar and margarine; press firmly on bottom of 9 inch springform pan or 13 x 9 inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix well. Stir in rum, vanilla and nutmeg. Pour into prepared pan. Bake 40 to 50 minutes or until cake springs back when lightly touched. Cool. Chill. Serve with Rum Sauce.
Rum Sauce
In small bowl dissolve 1 tablespoon cornstarch in 1 cup water. In medium saucepan, melt 2 tablespoons margarine or butter. Stir in 1/3 cup firmly packed brown sugar and cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes. Remove from heat; add 2 tablespoons dark rum. Cool. Just before serving, stir in 1/2 cup chopped pecans. (Makes about 1 1/4 cups)
Recipe makes one 9 inch cheesecake