The other recipe..

Eggnog Cheesecake

1 can (13.5 oz.) Pepperidge Farm French Vanilla Pirouette Cookies

1/2 Cup graham cracker crumbs

1/4 cup butter, melted

2 - 8 oz.packages cream cheese, softened

2 Cups cold egg nog

1 1/3 Cups cold whole milk

2 packages (3.4 oz. each) instant vanilla pudding mix

1/2 teaspoon rum extract (or vanilla or even almond)

1/8 teaspoon ground nutmeg

1 Cup heavy whipping cream

Cut each cookie into two 2 1/2 inch sections; set aside.  Crush remaining inch pieces.  In a small bowl, combine cookie crumbs, graham cracker crumbs, and butter; press into the bottom of a greased 9 inch spring-form pan.

In a large bow, beat the cream cheese until smooth.  Add egg nog, milk pudding mixes, extract and nutmeg & beat until smooth; set aside.

In a separate bowl, whip cream until stiff peaks form.  Fold whipped cream into pudding mixture and spoon over crust.  Cover and refrigerate 6 hours or overnight.  Prior to serving, remove sides of pan and arrange reserved cookies around cheesecake by pressing gently into the sides.