Copyright Thomas Saaristo  All Rights Reserved
Eggnog cheesecake
8 ounces shortbread
6 tablespoons very cold butter, cut into 24 pieces

24 ounces cream cheese, at room temperature
1 cup sugar
3 tablespoons flour
3/4 cup eggnog
2 large eggs
2 tablespoons rum
1/8 teaspoon freshly grated nutmeg

Break the cookies in half and drop into the bowl of a food processor. Add the cold
butter pieces. Pulse off and on until the mixture comes together and resembles very
coarse meal

Press the mixture into the bottom of your pan and refrigerate for 1 hour (or cover and
refrigerate overnight).

Set oven rack to center position and heat oven to 425 degrees Fahrenheit

In the bowl of a food processor fitted with the metal chopping blade combine cream
cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and
nutmeg. Pour mixture into prepared crust

Bake 10 minutes. Reduce heat to 250 degrees Fahrenheit and bake for 45 minutes, or
until center of cake is barely firm to the touch. Remove from the oven and immediately
loosen cake from rim

Let cake cool completely before removing the rim then chill at least 8 hours, preferably
up to 2 days