CRUST:

1 c. graham cracker crumbs
1/4 c. confectioners' sugar
1/2 stick melted butter

CAKE:

4 pkgs. (4 oz.) each cream cheese
Pinch of ground nutmeg
1 c. sugar
3/4 c. sour cream
4 eggs
1 tbsp. vanilla extract
6 tbsp. cognac

Preheat oven to 350 degrees. Combine graham cracker crumbs, confectioners' sugar. Add melted butter mix well. Press firmly into bottom of 9 inch springform pan; refrigerate. In large bowl with mixer at medium speed, beat cream cheese and sugar until fluffy. Add sour cream mixing until combined. Add eggs and beat until mixture is smooth and creamy. Stir in vanilla and cognac. Pour mixture into prepared pan. Place on rack in middle of oven. Fill 9x13 baking pan with water; place on shelf below cake. Bake cake 1 1/4 hours or until set. Cool 30 minutes. Cover and refrigerate overnight.