2 C crushed lemon-ginger cookies
1 C ground almonds
1/2 C (stick) melted butter
1 T ground cinnamon
2 T organic granulated sugar
Mix all of the ingredients together until moist clumps form. Press crumb mixture onto bottom and up sides of a springform pan that's been wrapped in foil. Chill crust while preparing filling.
3 - 8 oz. packages cream cheese, room temperature
1 C organic granulated sugar
3 large eggs
3/4 C organic eggnog
1 T vanilla extract
1 t ground nutmeg
Position rack in center of oven and preheat to 350°F. Beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in eggnog and vanilla.
Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Remove pan sides to serve.