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MIX Crust Mix, sugar and margarine with fork in 9-inch pie plate until well blended. Press firmly onto side of pie plate first, using fingers or large spoon to shape the edge. Press remaining crumb mixture firmly onto bottom using the bottom of a dry measuring cup.
BEAT eggnog and Filling Mix with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon into crust.
REFRIGERATE at least 1 hour. Store leftover cheesecake in refrigerator.