Ingredients:
2 cups vanilla wafer crumbs
6 tablespoons butter or 6 tablespoons margarine, melted
1/4 teaspoon ground nutmeg
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3 tablespoons rum
1 teaspoon vanilla
2 eggs
1 cup whipping cream
4 egg yolks
Directions:
CRUST———————.
HEAT oven to 325 F degrees.
MIX crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan.
Bake 10 minutes.
FILLING——————-.
BEAT cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended.
Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
BLEND in cream and egg yolks; pour into crust.
HEAT oven to 325 F degrees.
BAKE 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
Garnish with COOLWHIP(R) Whipped Topping and ground nutmeg.
Servings: 12
Time preparation: 25 min.
Time total: 85 min.