• 46 vanilla wafers, finely crushed (2 cups)
• 6 Tbsp butter or margarine, melted
• 1/2 tsp ground nutmeg
• 4 pkgs (8 oz each) Philadelphia Brand Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp flour
• 3 Tbsp rum
• 1 tsp vanilla
• 2 eggs
• 1 cup whipping cream
• 4 egg yolks
• Cool Whip Whipped Topping (optional)
• Ground nutmeg (optional)

1. Mix crumbs, butter and nutmeg; press onto bottom and 1 1/2 inches up sides of 9" springform pan.
2. Bake at 325° for 10 minutes.
3. Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
4. Blend in whipping cream and egg yolks; pour into crust.
5. Bake at 325° for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set.
6. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
7. Refrigerate 4 hours or overnight. Garnish with thawed Cool Whip Whipped Topping and ground nutmeg.

(Grammie Jan)