Spiced Eggnog Cheesecake with Gingersnap Crust

Heat oven to 350 degrees. Combine ground gingersnaps and melted butter. Reserve 1/4 cup of the mixture. Press the remaining mixture into the bottom and partially up the sides of a 9-inch spring form pan. Bake 10 minutes. Set crust aside to cool (but leave the oven on).

Use electric beaters at medium speed to cream the cream cheese for about four minutes, occasionally scraping down the sides of the bowl with a rubber spatula.

Gradually beat in the sugar and flour and continue beating three minutes, scraping the sides of the bowl occasionally. Blend in the nutmeg and cloves.

Beat in the eggs one at a time. Beat in the eggnog, spiced rum and vanilla.

Pour the filling into the crust. Bake until the cheesecake is lightly browned and an instant thermometer inserted near its center reads 160 degrees, about 60 to 70 minutes.

Turn off the oven, open the door halfway and leave the cheesecake inside until the oven has cooled off, 20-30 minutes.

Transfer the cheesecake to a cooling rack and run a thin-bladed knife around the inside of its outer edges. Cool cheesecake to room temperature.

Sprinkle reserved gingersnaps over the cake. Chill well, but let it stand at room temperature for a half hour before serving.