From Jean Pare’s Company’s Coming Christmas Celebrations

Crust:

1/2 cup butter

1 3/4 cups graham cracker crumbs

1 tsp. grated orange zest

Cheesecake:

3/4 cup milk

1/4 cup dark rum

1 1/2 pkgs unflavoured gelatin (1 1/2 Tbsp.)

2 blocks (8 oz/each) cream cheese, softened

2 cups eggnog

1 box (4-serving size) instant vanilla pudding powder

1/4 tsp. EACH ground cinnamon and ground nutmeg

1 cup whipping cream

Whole cranberries, for garnish

Crust: In a medium saucepan, melt butter. Remove from heat. Add graham crumbs and orange zest. Mix well. Press firmly into bottom and 1 inch up side of greased 9-inch springform pan. Chill for 1 hour.

Cheesecake: In a small saucepan, combine milk and rum. Sprinkle gelatin over top. Let stand for 1 minute. Heat and stir on medium-low heat for about 1 minute until gelatin is dissolved. Remove from heat. Let stand for 5 minutes.

In a large bowl, beat cream cheese for about 3 minutes until smooth. Slowly add gelatin mixture, beating constantly until smooth. Add eggnog, vanilla pudding powder, cinnamon and nutmeg. Beat well.

In a medium bowl, beat whipping cream until soft peaks form. Fold into eggnog mixture. Spread evenly in crust. Chill for about 3 hours until set. Garnish with cranberries. Top with favourite citrus topping, if you like.

Serves 14-16.