2 pkg. (5 1/2 oz. each) chocolate laced pirouette cookies
1/3 c. graham cracker crumbs
3 tbsp. melted butter
2 pkg. (8 oz.) softened Philadelphia cream cheese
2 c. cold prepared eggnog
2 c. cold milk
2 pkg. (4 serving size) Jello instant French vanilla pudding & pie filling
1 tbsp. rum
1/8 tsp. nutmeg

Reserve 1 cookie for garnish, if desired. Cut 1 inch off 1 end of each of the remaining cookies. Crush 1 inch pieces into crumbs; set aside remaining cookies for side of cake.

Combine cookie crumbs, graham cracker crumbs and butter until well mixed. Press crumb mixture firmly into bottom of 9 inch springform pan.

Beat cream cheese at low speed of mixer until smooth. Gradually add 1 cup of eggnog, blending until very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill or freeze until firm, about 3 hours.

To remove, run hot metal spatula or knife around edges of pan before removing sides of pan. Before serving, press remaining cookies, cut sides down, into sides of cake. Garnish with canned whipped cream topping and reserved cookie. If desired, tie a festive ribbon around cake.