Preparation
Mix crumbs, 1/4 cup of the sugar, butter and nutmeg; press
onto bottom of 9-inch springform pan. Sprinkle gelatine
over water in small saucepan; let stand 1 minute. Cook
on low heat until gelatine is dissolved; stirring occasionally.
Mix cream cheese and remaining 1/4 cup sugar with electric
mixer on medium speed until well blended. Gradually add gelatin
and eggnog, mixing until blended.
Refrigerate until slightly thickened. Gently stir in whipped
cream. Pour over crust. Refrigerate until firm. Run small
knife or metal spatula around rim of pan before removing
rim.
