2 pounds cream cheese
1 1/4 cups sugar
1 cup cornstarch
1/4 cup amber rum
1/2 teaspoon nutmeg, plus some to garnish
Graham wafer crust
1 cup graham crumbs (about 10 large graham wafers)
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter, melted
Preheat oven to 350°F. To prepare your 10-inch springform pan, wrap the outside in aluminum foil to prevent water from seeping in while you bake your cheesecake in a water-bath.
For crust, in large bowl, combine all ingredients, mix well. Press into the bottom of prepared 10-inch springform pan. Bake for 10 minutes. Set aside.
Lower heat to 325°F. For cheesecake, in stand mixer fitted with paddle attachment, beat cream cheese until smooth. In separate bowl, stir cornstarch and sugar to combine. Add into cream cheese mixture on low speed, in three additions, scraping down the bowl with a rubber spatula after each addition and mixing well. In separate bowl combine eggs, rum and nutmeg. Add the wet ingredients into the cream cheese mixture, in three additions, scraping down the bowl with a rubber spatula after each addition. Pour cream cheese filling over par- baked crust. Place springform in a larger roasting pan and pour 1- inch hot water in the bottom of the roasting pan. Bake for 1 hour to 1 hour 15 minutes, until centre is set but still jiggles. Turn off the oven and leave the cheesecake in for 1 more hour. Remove from water-bath and cool to room temperature before placing in the refrigerator to cool completely. To serve, top with more freshly grated nutmeg.