CRUST:

1 1/4 c. Quaker oats (quick or old fashioned, uncooked)
1/3 c. chopped nuts
1/3 c. butter, melted
3 tbsp. firmly packed brown sugar

FILLING:

1 env. unflavored gelatin
1/4 c. cold water
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
Dash of salt
1 c. eggnog
1/4 tsp. rum extract
1 c. heavy cream, whipped

For crust, toast oats and nuts in large shallow baking pan in preheated moderate oven (350 degrees F) about 12 minutes. Combine oats, nuts, butter and brown sugar; mix well. Press onto bottom of lightly greased 9 inch springform pan or 8 inch square baking dish. Chill.

For filling, soften gelatin in cold water; stir over low heat until dissolved. Combine cream cheese, sugar and salt; mix on medium speed of electric mixer until well blended. Gradually add eggnog, gelatin and extract; chill until thickened. Fold in whipped cream; pour over crust. Chill until firm. Sprinkle with nutmeg and garnish with pecan halves, if desired. Makes 9 inch round cheesecake.