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Preheat the oven to 325 degrees F.
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For the crust:
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In a mixing bowl, combine the ingredients with a fork until evenly.
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moistened. Lightly coat the bottom and sides of an 8-inch springform.
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pan with non-stick cooking spray.
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Pour the crumbs into the pan and, using the bottom of a measuring cup.
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or the smooth bottom of a glass, press the crumbs down into the base.
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and 1-inch up the sides. Refrigerate for 5 minutes.
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For the Filling:
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In the bowl of an electric mixer, beat the cream cheese on low speed.
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for about 1 minute until smooth and no lumps. Add the eggs, 1 at a.
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time, and continue to beat slowly until combined. Gradually add sugar.
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and beat until creamy, for 1 to 2 minutes.
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Add sour cream, eggnog, lemon zest, and vanilla. Periodically scrape.
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down the sides of the bowl and the beaters. The batter should be.
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well-mixed but not overbeaten. Pour the filling into the crust-lined.
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pan and smooth the top with a spatula.
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Set the cheesecake pan on a large piece of aluminum foil and fold up.
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the sides around it. Place the cake pan in a large roasting pan. Pour.
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boiling water into the roasting pan until the water is about halfway.
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up the sides of the cheesecake pan; the foil will keep the water from.
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seeping into the cheesecake. Bake for 45 minutes. The cheesecake.
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should still jiggle (it will firm up after chilling), so be careful.
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not to overcook. Let cool in pan for 30 minutes. Chill in the.
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refrigerator, loosely covered, for at least 4 hours. Loosen the.
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cheesecake from the sides of the pan by running a thin metal spatula.
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around the inside rim.
