ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

This recipe calls for Sugared Rose Petals. Many grocery stores carry prepackaged edible flowers. If you cannot find them at your local market, they can be ordered from Elegance Distributing, Inc., 5480 Bellvue Highway, P. O. Box 275, Eaton Rapids, MI 48822, or by calling (800)487-6157.

 

EGGNOG CHEESECAKE

INGREDIENTS
2 cups wheatmeal biscuit crumbs
1/3 cup butter or margarine, melted
2 tablespoons sugar
1/2 teaspoon ground nutmet
3 9* ounce) packages cream cheese, softened
1 cup sugar
1 tablespoon cornstarch
5 large eggs
3/4 cup canned or homemade eggnog
1/4 cup dark rum
1/4 cup brandy
Sugared Rose Petals

DIRECTIONS
Combine first 4 ingredients and stir well.
Firmly press crumb mixture onto bottom and 1-1/2 inch springform pan
Bake at 325 degrees for 12 to 15 minutes .
Remove to a wire rack and let cool.
Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar and cornstarch, beating well.
Add eggs, one at a time, beating after each addition.
Stir in eggnog, rum, and brandy.
Pour batter into prepared crust.
Bake at 325 degrees for 1 hour. (Center will be soft)
Remove from oven and gently run a knife around edge of pan to release cheesecake from sides; return to oven.
Turn oven off; leave cheesecake in oven, with oven door partially opened, for 30 minutes.
Let cool to room temperature in pan on a wire rack.
Cover and chill 8 hours.
Remove sides of pan and top cheesecake with Sugared Rose Petals if desired.

YIELD 9-inch cheesecake