Spiced Eggnog Cheesecake - cooking recipe

Ingredients

Crust
1 cup graham cracker crumbs (about 8 crushed whole crackers)
1 teaspoon sugar
1 1/2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
Filling
4 (8 ounce) packages cream cheese, at room temp
3/4 cup sugar
1/4 cup flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 pinch ground cloves
1 egg
1 3/4 cups prepared eggnog
1 teaspoon vanilla extract
Topping
8 ounces sour cream
6 ounces white baking chocolate
1 pinch ground nutmeg

Preparation

Preheat oven to 350 degrees F.
For crust combine crumbs, sugar, ginger, nutmeg, cinnamon, and butter in small bowl until well blended. Press over bottom of 9-inch springform pan.
Bake 10 minutes, transfer pan to wire rack to cool, leave oven on.
For filling, beat cream cheese in medium bowl until smooth.
In small bowl mix sugar, flour, nutmeg, cinnamon, and cloves.
Add cream cheese, beat until smooth.
Beat in egg, then add eggnog slowly, beating continuously, finally beat in vanilla.
Pour onto crust in assembled pan. Tap lightly to release air bubbles.
Bake in preheated oven 1 hour.
Remove, spread sour cream over top and bake for 5 more minutes. Let cool on rack until cake is cool to touch, refrigerate.
For curls, line loaf pan with foil, leaving overhangs.
Melt chocolate in top of double boiler over barely simmering, not boiling water, stirring until smooth. Stir in nutmeg, then pour into pan spreading evenly.
Refrigerate until firm.
Lift Chocolate bar out of pan. Then using veggie peeler scrape into loose curls and arrange on top of cake!
ENJOY!