Super Easy Eggnog Cheesecake - cooking recipe

Ingredients

11 ounces chocolate laced pirouette cookies (plain can be used but look for the chocolate laced)
1/3 cup graham cracker crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2 cups eggnog, cold
2 cups milk, cold
2 (3 1/2 ounce) packages instant vanilla pudding or (3 1/2 ounce) packages French vanilla instant pudding
1 tablespoon rum
1/8 teaspoon ground nutmeg
Cool Whip, thawed, for garnish (optional)
grated semisweet chocolate, for garnish (optional)

Preparation

Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside.
Crush trimmed off ends into crumbs.
Combine cookie and graham cracker crumbs with margarine.
Press firmly into a 9-inch springform pan.
Beat cream cheese with an electric mixer until smooth.
Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth.
Pour over graham cracker/cookie crust.
Chill for at least 3 hours.
Remove from fridge.
Run a hot knife or metal spatula around the edges of pan to loosen.
Remove sides of pan.
Gently press reserved cookies onto the side of cake, cut sides down.
Garnish as desired with Cool Whip and grated chocolate.
Serve!