|Chocolate laced pirouette cookies||11 Ounce (2 Packages)|
|Graham cracker crumbs||1⁄3 Cup (5.33 tbs)|
|Spread sticks||3 Tablespoon, melted|
|Cream cheese||16 Ounce, softened (2 Packages)|
|Canned eggnog/Dairy||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Light rum||1 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
Cut 1 inch crosswise off each cookie.
Crush short pieces; set aside long pieces for garnish.
Combine cookie crumbs, graham cracker crumbs and spread until well mixed.
Press firmly into bottom of 9-inch springform pan.
Beat cream cheese in large bowl with electric mixer on medium speed until well blended.
Gradually add 1 cup of the eggnog, blending until smooth.
Add remaining 1 cup eggnog, milk, pudding mix, rum and nutmeg.
Beat until well blended, about 1 minute.
Pour into prepared pan.
Refrigerate 3 hours or until firm.
Run a small knife or spatula around side of pan to loosen cheesecake; remove side of pan.
Press reserved cookie pieces, cut sides down, into side of cake.
Garnish with whipped topping and additional cookies, if desired.