Eggnog Cheesecake

Spray a Suvie pan with cooking spray and line with aluminum foil so that the long edge of the foil extends over the edge of the pan. Spray foil. In the bowl of a food processor, process 6 oz Biscoff cookies into a fine powder, about 1 minute. With the machine running, slowly stream in 6 tbsp melted butter. Scrape down the sides of the bowl and pulse a few times to incorporate.

Transfer mixture to the prepared pan and press into an even layer. Place pan in the bottom zone of Suvie. Input settings and cook now, watching closely to avoid burning. Bottom Zone: Roast at 400°F for 10 minutes. Top Zone: None

Remove pan from Suvie and allow to cool while preparing the filling. In the bowl of a stand mixer fitted with a paddle attachment, combine 16 oz cream cheese and 1 tsp vanilla extract. Beat on low until combined, and then increase speed to medium and beat until smooth, about 5 minutes, scraping down the bowl as needed.

With the mixer running, add ⅔ cup sugar and mix until just combined, about 30 seconds. Add the 2 eggs, one at a time, and beat until combined, about 1 minute more. Scrape down the sides and bottom of the bowl.

Pour ¾ of the batter into the cooled crust (about 2 ¼ cups). Add 1 egg yolk, 1 tbsp rum, and ¼ tsp nutmeg to the remaining batter in the stand mixer (you should have about ¾ cup remaining). Beat on medium speed until combined, about 30 seconds. Dollop eggnog filling onto the cheesecake and grate additional nutmeg over the top. Return pan to Suvie, input settings, and cook now. Bottom Zone: Slow Cook on Low for 2 hours

Remove cheesecake from Suvie and let cool 1 hour at room temperature before transferring to the refrigerator to cool completely, 6 hours or overnight. When ready to serve, remove cheesecake with foil sling, cut into squares, and serve.