Holiday Eggnog Cheesecake Recipe

1 c Graham cracker crumbs
1/4 t Ground nutmeg
1 ea Env. unflavored gelatin
8 oz Cream cheese, softened
1 c Eggnog
1/4 c Sugar
1/4 c Margarine, melted
1/4 c Cold water
1/4 c Sugar
1 c Whipping cream, whipped
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum
extract. Continue as directed.
Cheddar Cheesecake with Strawberries
1 1/4 c Vanilla wafer crumbs
2 tb Butter or margarine -- Melted
16 oz Cream cheese -- softened
1/2 c Shredded sharp cheddar cheese
3/4 c Sugar
3 Eggs
1/2 ts Grated orange peel
1/4 ts Grated lemon peel
2 tb Flour
1 c Heavy cream
1 pt Fresh strawberries
Light corn syrup
Mix crumbs with butter; press over bottom of nine-inch springform pan. Bake in 350 degree F oven for 5 minutes. Combine cheeses and sugar in bowl; beat until fluffy. Beat in eggs, one at a time. Blend in peels, flour, and 1/2 cup of the cream. Pour over crumb crust in pan. Bake at 350 for 40 minutes or until cake is set in center. Cool on rack. Arrange the whole strawberries on top of the cake. Brush with corn syrup.