3 c. graham cracker crumbs
5 tbsp. Country Cream butter
2 tbsp. brown sugar
16 oz Philadelphia cream cheese 1 c. sugar
½c.eggnog
1 tsp. rum extract
½ tsp. nutmeg
¼tsp.cinnamon
1 pt. Longmont Dairy whipping cream

Crush graham crackers in food processor. Melt and add butter. Add brown sugar and pulse to incorporate. Press mixture into bottom an partially up the sides of a springform pan. Refrigerate 30 minutes to firm.

Beat softened cream cheese and sugar until creamy. Add eggnog, rum extract, nutmeg and cinnamon. Beat until blended. Whip the cream and fold into eggnog mixture. Spread on crust and chill 2-3 hours. Garnish with additional whipping cream if desired.