Raspberry-Topped Eggnog Cheesecake

Doesn't that just sound heavenly? MMMMM...Yumm! So, this recipe came from a Betty Crocker Thanksgiving book from 2005. Be sure to plan ahead for this one :)

CHEESECAKE
1-1/4 cups crushed shortbread cookies (21 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 eggs
1/2 cup eggnog
1/2 teaspoon rum extract
1/4 teaspoon ground nutmeg

RASPBERRY SAUCE
1 package (10 oz.) frozen raspberries in syrup, thawed, undrained
2 tablespoons sugar
2 teaspoons cornstarch
1-1/2 cups fresh raspberries

1. Heat oven to 350 degrees. In small mixing bowl, mix crushed cookies and butter. In ungreased 9-inch springform pan, press cookie mixture over bottom. Wrap foil around outside of the pan to prevent drips. Bake crust about 10 minutes or until set.
2. Reduce oven temperature to 325 degrees. In large bowl, beat cream cheese with electric mixer on medium speed until well blended. Beat in eggs, one at a time, on low speed until combined. Beat in eggnog, rum extract and nutmeg just until blended (do not overmix).
3. Bake 50 to 60 minutes or until set but center still jiggles slightly when moved. Cool 15 minutes; run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 1 hour. Referigerate at least 6 hours or overnight.
4. In food processor, place raspberries. Cover; process until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix pureed raspberries, 2 tablespoons sugar and the cornstarch. Heat to boiling over medium heat, stirring constantly. Referigerate sauce 30 minutes to cool. Stir fresh raspberries into sauce. Before cutting cheescake, carefully remove side of pan. Serve sauce over wedges of cheesecake. Store cheesecake covered in refrigerator. 16 servings.