SPICED EGGNOG CHEESECAKE

FOR THE CRUST:
1 cup graham cracker crumbs (about 8 whole graham crackers, crushed)
1 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, melted
FOR THE FILLING:
4 packages (8 ounces each) cream cheese, at room temperature
3/4 cup sugar
1/4 cup flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 egg
1 3/4 cups prepared eggnog
1 teaspoon vanilla extract
FOR THE TOPPING:
1 container (8 ounces) sour cream
FOR THE WHITE CHOCOLATE CURLS (optional):
6 ounces white baking chocolate
pinch ground nutmeg

Preheat oven to 350 degrees.

TO MAKE THE CRUST:
Combine crumbs, 1 teaspoon sugar, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon and butter in a small bowl until well blended. Press over bottom of 9-inch springform pan.

Bake 10 minutes. Transfer pan to wire rack to cool. Leave oven on.

TO MAKE THE FILLING:
Prepare filling by beating cream cheese in medium-size bowl until smooth.

In small bowl, mix 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon and cloves. Add to cream cheese; beat until smooth. Beat in egg. Add eggnog in slow stream, beating continuously. Beat in vanilla. Pour filling onto crust in pan; tap pan lightly to release air bubbles.

Bake in preheated oven 1 hour.

Remove from oven; spread sour cream over top of cake. Bake 5 minutes longer. Cool in pan on rack until cake is cool to touch. Refrigerate until serving.

TO PREPARE THE WHITE CHOCOLATE CURLS:
Line 8-by-4-inch loaf pan with aluminum foil, leaving an overhang on both ends. Melt chocolate in top of double boiler over barely simmering, not boiling, water, stirring until smooth. Stir in nutmeg. Pour chocolate into pan, spreading evenly. Refrigerate until firm.

TO SERVE:
Lift foil out of pan to remove chocolate bar. Using vegetable peeler, scrape chocolate to make loose curls. Arrange curls on top of cake.

Makes 12 to 16 servings
Source: Family Circle Best-Ever Cakes and Cookies