Preparation: 30 minutes, Bake: 50 minutes, Make 12 Servings

Ingredients:
1 1/2 cups finely crushed vanilla wafers
1/9 tsp. ground nutmeg
1/4 cup butter, melted
2 8-oz. pIcg. cream cheese, softened
1/2 cup sugar
2 tsp. cornstarch
1 tsp. vanilla
1/2 tsp. ground nutmeg
3 eggs
3/4 cup regular or reduced fat dairy eggnog
2 Tbsp. brandy or rum
Berry Sauce

Method:
Preheat oven lo 350°F.

In medium bowl, combine crushed vanilla wafers and 1/8 teaspoon nutmeg. Stir in melted butter. Press mixture onto bottom and 1 to 1 1/4 inches up side of 8-inch springform pan.

In large bowl, combine cream cheese, sugar,cornstarch, vanilla, and  teaspoon nutmeg. Beat with electric mixer on medium speed until combined.

Add eggs all at once; beat on low speed just until combined. Stir in eggnog and brandy. Pour into crust-lined pan.

Place pan ¡n shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

Cool on wire rack for 15 minutes. Loosen crust from side cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours. Before serving, prepare Berry Sauce. Spoon sauce over cheesecake.

Berry Sauce:
In small saucepan, combine one 12-ounce jar sweet. cherry preserves (not low- calorie) and 1 cup fresh cranberries. Cook and stir over medium heat until preserves are melted and cranberries. start to pop. Remove from heat. Stir in 1 tablespoon brandy or rum. Serve warm or chilled.

Cheesecake with Berry Sauce Recipe