-
1
Crust:
-
2
Preheat oven to 350u00b0F.
-
3
Grease a 10-inch springform pan with cooking spray. Wrap a single sheet of aluminum foil around the bottom and sides of the pan to prevent leakage.
-
4
In large bowl, combine cookie crumbs and melted butter, stir until combined.
-
5
Firmly press the crumb mixture into the springform pan to cover the bottom and about three-fourths of the way up the sides.
-
6
Filling:
-
7
In a large bowl, beat the cream cheese and sugar with an electric mixer until light and fluffy, about 2 minutes. (be sure to scrape down sides of bowl).
-
8
Add the eggs one at a time, then the egg yolk, beating on medium-low speed after each addition until combined.
-
9
Add the sour cream and eggnog separately, beating on low speed after each addition.
-
10
Stir in the nutmeg and salt.
-
11
Pour the batter into the crumb-lined pan.
-
12
Set the pan a larger baking pan and place it in the oven. Use a teakettle to pur enough boiling water into the baking pan to reach halfway up the sides of the springform pan.
-
13
Bake for about 1 hour and 30 minutes, until the filling is set around the edges and is a light golden brown; the filling should jiggle slightly in the middle.
-
14
Remove from the oven and let cool on a wire rack for about 30 minutes, then refrigerate for at least 1 day before serving (and up to 4 days.).
