Heat oven to 300. Line 9 x 13 pan with 18 x 18 inch square of heavy duty foil so foil extends over long sides of pan. Spray foil w/ cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.
In lg. bowl, beat cream cheese and sugar with elec. mixer on medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on medium speed until smooth, scraping sides of bowl if necessary with rubber spatula. Fold in chocolate chips. Pour filling evenly over crust.
Bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool 1 hour. Refrigerate at least 2 hours. Sprinkle evenly with nutmeg. For squares, cut into 8 rows by 6 rows. Remove from foil. Store squares in refrigerator.
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|Serving Size: 1 Serving (32g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 72 (69%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 24.8mg||8 %|
|Sodium 75.7mg||3 %|
|Potassium 42mg||1 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 7.1g|
|Protein 1.5g||2 %|
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Calories per serving: 105
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