1 1/2 c. graham cracker crumbs
3 tbsp. melted butter
2 tbsp. sugar

Crust: Butter 9 inch spring form pan and pat crumb mixture over bottom and up 1 inch of sides. Chill. Preheat oven to 350 degrees.

FILLING:

2 (8 oz.) pkgs. cream cheese
1 c. eggnog
1 tsp. vanilla
3/4 c. sugar
3 eggs
1 tbsp. rum

Filling: Beat cheese until very smooth. Add eggnog gradually beating constantly. Add sugar and vanilla. Mix well. Add eggs one at a time, blending well after each addition. Do not overbeat.

Stir in rum. Pour into crust and sprinkle with nutmeg. Bake until top of cake is dry to touch 45-50 minutes. Cool at room temperature for 1 hour. Loosen sides with spatula. Chill several hours before serving. Serves 10.