Eggnog Cheesecake

CRUST:
2 cups vanilla wafer crumbs
6 tablespoons butter or bargerine, melted
1/2 teaspoon ground nutmeg

FILLING:
4 8-ounce packages Cream Cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3 tablespoons rum
1 teaspoon vanilla
2 eggs
1 cup whipping cream
4 egg yolks

For the crust, heat oven to 325 F. Mix crumbs, butter and nutmeg; press onto bottom and 1 1/2 inches up sides of a 9-inch spring form pan. Bake 10
minutes.

For the filling, beat cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time,
mixing at low speed after each addition, just until blended.

Blend in cream and egg yolks; pour into crust.

Bake 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around the rim of pan to loosen cake;
cool before remonving rim of pan. Refrigerate 4 hours or overnight. Garnish with Whipped Cream and ground nutmeg.