2/3 c. graham cracker crumbs or chocolate cookie crumbs
3/4 c. butter (1 1/4 sticks), softened
2 env. unflavored gelatin
3 c. store bought eggnog
3 (8 oz.) pkgs. cream cheese, room temp.
2 c. confectioners' sugar
3/4 tsp. ground nutmeg
1 tbsp. vanilla

Mix crumbs and 1/4 stick butter until fine crumble. Press into 9"x3" springform pan.

In 1 quart saucepan evenly sprinkle gelatin over 1 cup eggnog. Let stand 1 minute to soften. Cook over medium heat until thoroughly dissolved. Remove from heat.

In large bowl, with mixer at low speed, beat cream cheese, sugar and 1 stick butter until blended. Increase speed to high and beat until light and fluffy. Reduce speed to low and add nutmeg, vanilla, gelatin mixture and remaining eggnog and beat until well blended.

Pour over crust and refrigerate at least 4 hours.