SHOWSTOPPER EGGNOG CHEESECAKE

Steps:

• For the crust: In a medium bowl, stir together the ground cashews, graham crackers and the 1/2 cup sugar.
• Drizzle the melted butter over the cashew mixture.
• Toss till mixed well.
• Press the cashew mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan.
• Wrap outside of the springform pan securely with heavy foil.
• Set aside.
• For filling: In a large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or till mixture is completely smooth, scraping sides of bowl.
• Reduce speed to medium, beat in rum (if you like), sugar, vanilla and nutmeg.
• Add eggs all at once, beat on low speed till just combined.
• Stir in eggnog.
• Pour filling into crust-lined pan.
• Place springform pan in a large roasting pan.
• (Make sure there's at least 1 inch between the springform pan and the edges of the roasting pan).
• Place roasting pan on oven rack.
• Carefully pour enough hot tap water into roasting pan to come halfway up side of springform pan.
• Bake in 350 oven 60 to 70 minutes or till edge of cheesecake is firm and center appears nearly set when lightly shaken.
• Carefully remove pan from water bath, transfer to a wire rack.
• Cool 15 minutes.
• Remove foil.
• Lossen crust from sides and cool 30 minutes.
• Remove sides of pan, cool.
• Cover with plastic wrap and refrigerate up to 2 days.
• Garnish with cashew brittle, if you like.
• To bake without the water bath: Prepare cheesecake as above, except omit the foil; place the pan with filling in a shallow roasting pan.
• Bake without water bath 45 to 50 minutes or till center appears nearly set when shaken.
• Surface will have a more golden color than cheesecake baked in a water bath.