CHEF MARK SHELTON / PULEO'S GRILLE
3 lbs cream cheese, softened
2 cups sugar
1 tsp vanilla extract
3 cups crushed gingerbread cookies
1 cup brown sugar
1/4 lb butter
4 oz white baker's chocolate
1/2 cup + 1 tbsp eggnog
Preheat oven to 200 degrees.
Make Crust: Melt butter, mix in brown sugar and 1 1/2 cups
of crushed cookies. Press mixture into a springform pan.
Make Batter: Using softened cream cheese mix thoroughly
with sugar. Add eggs, 1/2 cup eggnog, and vanilla.
Mix all together. Gently pour over crust, and bake for
5-6 hours at 200 degrees. After removing from the oven
let this rest for at least 1-hour before removing from the
Topping: Melt white chocolate, and slowly add remaining
eggnog, mixing constantly. When smooth, evenly pour
over cake. Top with remaining 1 1/2 cup of cookies.