Eggnog Cheesecake With Gingersnap Crust

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Southern Living

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Ingredients

12 ounces gingersnaps (about 48 cookies), finely ground

1/4 cup sugar

1/4 cup melted butter

32 ounces 1/3-less-fat cream cheese

4 large eggs

2 cups refrigerated or canned eggnog, divided

2 cups powdered sugar

2 tablespoons all-purpose flour

1 cup whipping cream

Garnish: freshly grated nutmeg

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