Recipe: Eggnog Oreo Cheesecake

Oreo Cheesecake
From: Adapted from a recipe by Jennifer Sobon

1 (20 oz.) package OREO chocolate sandwich cookies
1/3 cup margarine, melted
3 (8 oz.) packages cream cheese, softened
3/4 cup sugar
4 eggs, at room temp.
1 cup eggnog
1 teaspoon vanilla extract

Finely roll 30 cookies; coarsely chop 20 cookies.
In bowl, combine finely rolled cookie crumbs and margarine. Press on bottom and 2 inches up side of 9-inch spring form pan; set aside. With mixer, beat cream cheese and sugar until creamy; blend in eggs, sour cream and vanilla extract; fold in chopped cookies. Spread mixture
into prepared crust. Bake at 350 degrees F for 60 minutes or until set. Cool on wire rack; chill at least 4 hours. Halve remaining cookies;
remove side of pan. Garnish with whipped cream and cookie halves.

Holiday Eggnog Cheesecake
10 servings

1 cup graham cracker crumbs(can be substituded by Oreo Crackers)
1/4 cup sugar
1/4 teaspoon nutmegs, Ground
1/4 cup margarine, Melted
1 envelope unflavored gelatin
1/4 cup water, cold
8 ounces cream cheese, Softened
1/4 cup sugar
1 cup eggnog
1 cup whipping cream, Whipped

Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.

VARIATION:
Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract.
Continue as directed.