> 40 gingersnap cookies, broken up
> 2 tbsp butter, melted
> 3 (8 oz) pkgs cream cheese, softened
> 3/4 cup sugar
> 3/4 cup eggnog
> 3 tbsp spiced rum
> 2 tsp vanilla extract
> 1 tsp grated nutmeg
> 2 large eggs
> 1/4 tsp cinnamon
Preheat oven to 325°F. In a food processor, pulse the gingersnaps until fine crumbs form. In a medium bowl, combine cookie crumbs, butter, and pinch of salt. Mix until well combined and press firmly into the bottom of a greased 9-inch springform pan. Bake 10–12 min., until crisp. Cool slightly.
With a hand mixer or stand mixer, beat the cream cheese and sugar until smooth. Stir in the eggnog, rum, vanilla, and nutmeg. Beat in the eggs, one at a time, until just incorporated. Pour batter over crust.
Bake cheesecake 50–60 min., until center is set. Run a paring knife around rim to loosen edges of cheesecake. Turn off oven and let cheesecake cool in oven for 1 hour. Cool completely on a wire rack before removing rim of pan. Refrigerate at least 4 hours or up to 1 day before serving. Dust with the cinnamon before serving.