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. pkgs. cream cheese, softened
2 cups cold egg nog
1 1/3 cups cold whole milk
2 pkgs. (3.4 oz. each) instant vanilla pudding mix
1/2 tsp. rum extract
1/8 tsp ground nutmeg
1 cup whipping cream
Cut each cookie into two 2 1/2 inch sections; set aside. Crush remaining 1 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 bowl, beat the cream cheese until smooth. Add egg nog, milk, pudding mixes, extract and nutmeg and 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 sides.