Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.
Bake in 325ºF standard oven 10 min.; cool.
Pour batter over each crust. Bake as directed per recipe; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.
For serving, top each slice of cheesecake with 1/4 cup Eggnog Sabayon and a Ginger Tuile.
Ingredients
1 lb. plus 6 oz. Nabisco Graham Cracker Crumbs
8 oz. sugar
14 fl. oz. unsalted butter, melted
12 lbs. Cheesecake batter, slacked for 1 hour
Eggnog Sabayon
Directions
Whip egg yolks and sugar over simmering water until stiff and doubled in volume.
Add wine, rum and nutmeg; continue whipping over heat until it becomes a thick light foam. Transfer to an ice bath and continue whipping until cooled. Refrigerate up to 4 hours.
Ingredients
18 fl. oz. egg, yolk(s)
1 lb. sugar
24 fl. oz. wine, dry white
12 fl. oz. rum, dark
1/2 tsp. nutmeg, ground
Ginger Tuile
Directions
Sift dry ingredients together. Stir in egg whites and vanilla, then butter.
Spray parchment paper-lined sheet pan with pan release spray or use a silicone baking mat. Place a stencil on top. Using a small offset spatula, spread 1 Tbsp. batter into stencil. Carefully lift off and repeat with remaining batter. Bake in 375ºF standard oven 7 min. or until lightly browned. (The tuile will crisp while cooling.) Cool flat or use a wide spatula to immediately drape cookies over rolling pins. Cool completely and store in an airtight container.
