Tis the Season for Eggnog Cheesecake - How to Cooking

Ingredients

• 1 1/2 cups (150g) gingerbread cookie crumbs
• 5 tablespoons (70g) unsalted butter, melted
• 2 tablespoons (25g) granulated sugar
• 32 ounces (900g) cream cheese, softened
• 1 1/2 cups (300g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup (240ml) good quality eggnog
• 2 tablespoons dark rum (optional)
• 1 cup (240ml) heavy cream, cold
• 2 tablespoons (25g) powdered sugar
• 1/4 teaspoon vanilla extract