Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch spring form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.
VARIATION: Increase sugar to 1/3 cup Substitute milk for eggnog. Add 1 tsp vanilla and 3/4 tsp rum extract. Continue as directed.
