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" Heat oven to 350\u00B0F. Coat an 8-in. springform pan with nonstick spray. Crust: In a food processor, process cookies, hazelnuts and sugar until cookies and nuts are finely chopped. Add butter; pulse until blended. Press over bottom and 11&amp;amp;#8260;2 in. up sides of prepared pan. Freeze until ready to fill. Filling: Beat cream cheese, sugar, cornstarch and nutmeg in a large bowl with mixer on medium speed until smooth. Beat in eggs until blended, scraping sides of bowl twice. Beat in eggnog and rum. Pour into prepared pan. Bake 45 minutes or until light brown around edges and center still jiggles. Turn oven off; leave cake in oven 1 hour. Cool cake in pan on a wire rack. Run a long, thin knife between cake and pan sides. Refrigerate in pan at least 4 hours. To serve: Remove pan sides. Decorate top of cake with a border of Candied Cranberries and Sugared Rosemary. Candied Cranberries: Bring 1&amp;amp;#8260;2 cup each cranberries, sugar and water to a boil in a medium saucepan. Simmer uncovered 5 minutes or until berries pop. Drain,then roll berries in sugar to coat. Sugared Rosemary: Rinse fresh rosemary sprigs; pat dry. Brush leaves with warmed light corn syrup and immediately roll in granulated sugar. Store on a sugar-lined tray at room temperature. Note: Spread hazelnuts in a baking pan. Bake at 350\u00B0F 8 to 10 minutes until toasted and papery skins begin to flake. Turn out onto a towel; rub off skins."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9427/eggnog-cheesecake-120911/?src=shelter_footer>