1 1/4 cups finely crushed vanilla wafers (30 wafers)
3 tablespoons butter or margarine, melted
1/3 cup granulated sugar
1 envelope unflavored gelatine
1 cup canned or dairy eggnog
4 beaten egg yolks
1/4 teaspoon ground nutmeg
16 ounces cream cheese, softened
2 tablespoons milk
4 egg whites
1/2 cup granulated sugar
1/2 cup whipping cream
Shaved chocolate or crushed vanilla wafers (optional)

In a small mixing bowl combine the crushed wafers and margarine; toss thoroughly. Press crumb mixture into bottom of 9-inch pie pan. Chill one hour or until firm.

Meanwhile, in a medium saucepan combine sugar and gelatine. Stir in eggnog, egg yolks and nutmeg. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat.

In a large mixing bowl beat cream cheese with electric mixer on medium speed for 30 seconds or until softened; gradually beat in gelatine mixture. Stir in milk. Chill until  partially set.

In a medium mixing bowl beat egg whites on medium speed, until soft peaks form (tips curl). Gradually add remaining sugar, beating to stiff peaks.

In a small mixing bowl beat cream to soft peaks. Fold whites and whipped cream into gelatine mixture. Turn into crumb-lined pan. Cover; chill until firm, several hours or overnight.

Loosen sides of cheesecake from pan with spatula; remove sides. Sprinkle shaved chocolate or wafer crumbs around the top edge of the cheesecake.

Makes 10 to 12 servings.