Instructions

1. Prep the ingredients. Place the cream cheese on the counter 3-4 hours ahead to soften. Set the eggs on the counter and bring them to room temperature. Melt the butter in the microwave just before starting.
2. Preheat oven to 325°F.
3. Grease a 9” springform pan with butter and line it with parchment paper. Trace the bottom of the pan to cut the bottom circle, and cut strips to line the sides.
4. Add cookies to a food processor and mix on high to form crumbs. Slowly pour in melted butter while processing. After adding half the butter, stir with a spatula. Process and add more butter until you can create a ball by squeezing the mixture in your hand. Be sure to unplug your food processor when doing this, and be mindful of the blades on the bottom.
5. Pour the crumb mixture into the pan. Using a measuring cup, level the crumbs to 1/4” thick on the bottom and press up the sides. Sprinkle with a pinch of salt. Set aside.
6. Using a stand mixer, beat cream cheese until smooth. Mix in sugar. Add three eggs, one at a time. Separate the yolk from the fourth egg and add it in. Remove bowl from stand mixer. Add vanilla, sour cream, eggnog, cinnamon, and nutmeg. Stir by hand to combine. Pour into the pan so that the batter is just above the top of the sides of the crust.
7. As an alternative to a water bath, place 4 folded (”hot dog style”) damp paper towels onto foil the length of 4 paper towels. Fold the foil around the paper towels and wrap it around the pan. Use a cake strip to keep it in place.
8. Bake for 45 minutes, and check if hairline cracks form on the top. The top should look like it is drying out. Check every 5 minutes after this to see if cracks begin to form. Pull from oven and place on a cooling rack for 1 hour. Chill in refrigerator overnight, uncovered.
9. Remove from refrigerator. Release the springform pan sides and peel away the parchment paper from the sides of the cake.
10. Cut and serve with caramel sauce, whipped cream, and rosemary sprigs dipped into a simple syrup, then rolled into sugar for a festive garnish. Enjoy!