No Bake Eggnog Cheesecake
|For crumb crust|
|Plain gelatin||2 Teaspoon|
|Water/Rum / brandy||2 Tablespoon|
|Soft plain cream cheese||1 1⁄2 Pound|
|Sifted icing sugar||6 Tablespoon|
|Rum flavoring||1 1⁄2 Teaspoon|
|Vanilla whip type dessert mix||1 Ounce (1 Envelope)|
|Commercial eggnog||1 Cup (16 tbs), chilled|
|Whipped cream/2 cup dessert topping||2 1⁄2 Cup (40 tbs)|
Press crumb-crust mixture into the bottom of a buttered round 9x2 1/2-inch loose bottom or springform pan.
Stand whole wafers up around the inside against the butter and chill.
Soften gelatine in water and heat until melted.
Beat the cheese, sugar, flavoring and dissolved gelatine together until smooth.
Beat dessert mix with the eggnog until thick and fluffy.
Fold into the cheese mixture with 1 cup of the whipped cream or dessert topping.
Fold in spice to taste and sweeten with extra sugar if you wish.
Scrape into prepared pan.
Chill until beginning to set.
Sweeten remaining cream and swirl on top.
Garnish with halved chocolate wafers and well-drained cherries.
Keep chilled until serving time.