Method

To make the crust:  Preheat the oven to 350°F.  Grease a 1--inch springform pan with an even coating of cooking spray.  Wrap a single sheet of aluminum foil around the bottom and sides of the pan to prevent leakage.

In a food processor, pulse the cookies to make coarse crumbs (about 3 3/4 cups).  Transfer the cookie crumbs to a large bowl and stir in the melted butter until combined.  Firmly press the crumb mixture into the prepared pan to cover the bottom and about three-fourths of the way up the sides.  (Don't mess around trying to make a perfectly straight edge - it looks quite lovely with uneven, wavy sides.)

To make the filling:  Using an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar in a large bowl on medium-high speed until light and fluffy, about 2 minutes.  (After the first minute, stop the mixer, scrape down the cream cheese mixture with a rubber spatula, and continue beating.)  Add the eggs one at a time, then the egg yolk, beating on medium-low speed after each addition until combined.  Add the sour cream and eggnog separately, beating on low speed after each addition.  Stir in the nutmeg and salt.

Pour the batter into the crumb-lined pan and place it in the oven.  Use a teakettle to pour enough boiling water into the baking pan to reach halfway up the sides of the springform pan.  Bake for  about 1 hour and 30 minutes, until the filling is set around the edges but jiggles slightly in the middle; the edges should be a light golden brown.  Remove from the oven and let cool on a wire rack for about 30 minutes, then refrigerate for at least 12 hours or up to 4 days.

Yield: 14 to 16 servings

Reprinted with permission from © Rebecca Rather and Alison Oresman, The Pastry Queen Christmas, published by Ten Speed Press  click for book review

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