Cheesecake: Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.

Bake in 325ºF standard oven 10 min.; cool.

Pour batter over each crust. Bake as directed per recipe; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.

Eggnog Sabayon: Whip egg yolks and sugar over simmering water until stiff and doubled in volume.

Add wine, rum and nutmeg; continue whipping over heat until it becomes a thick light foam. Transfer to an ice bath and continue whipping until cooled. Refrigerate up to 4 hours.

Ginger Tuile: Sift dry ingredients together. Stir in egg whites and vanilla, then butter.

Spray parchment paper-lined sheet pan with pan release spray, or use a silicone baking mat. Place a stencil on top. Using a small offset spatula, spread 1 Tbsp. batter into stencil. Carefully lift off and repeat with remaining batter. Bake in 375ºF standard oven 7 min. or until lightly browned. (The tuile will crisp while cooling.) Cool flat or use a wide spatula to immediately drape cookies over rolling pins. Cool completely and store in an airtight container.

For each serving: Top 1 Cheesecake slice with 1/4 cup Eggnog Sabayon and a Ginger Tuile.