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Creamy Eggnog Cheesecake

1 cup graham cracker crumbs
1/2 cup granulated sugar - divided use
1/4 cup butter, melted
1/4 teaspoon ground nutmeg
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1 cup eggnog
1 cup cold whipping cream, whipped

Additional ground nutmeg for garnish

1. Mix together the cracker crumbs, 1/4 cup of the sugar, the butter and nutmeg; press firmly onto bottom of 9-inch springform pan.
2. In a small saucepan, sprinkle gelatin over water; let stand 1 minute. Cook on low heat 3 minutes or until gelatin is completely dissolved; stirring occasionally.
3. In a large bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed until well blended. Gradually add gelatin, then eggnog, beating well after each addition. Refrigerate until slightly thickened.
4. Gently fold in whipped cream. Pour over crust. Refrigerate 4 hours or until firm.
5. Run knife or metal spatula around rim of pan to loosen cake; remove rim. Just before serving, sprinkle with additional ground nutmeg.
6. Store in refrigerator.

Makes 8 servings.