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1
Preheat oven to 325 degrees F. Prepare a 9-inch-diameter springform pan for the waterbath by wrapping the outside in heavy-duty tinfoil.
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2
Set it in a large roasting pan and boil a kettle full of water.
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3
For crust: Melt butter in the microwave.
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4
Finely grind cookies, pecans with sugar in a food processor.
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5
Add melted butter and blend with a fork until combined.
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6
Press crust mixture onto bottom and halfway up sides of the pan.
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7
For the cheesecake: Beat cream cheese until smooth.
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8
Slowly sugar and beat on medium speed for about 3 minutes.
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9
Add eggs, one at a time, beating until just incorporated scraping down the bowl in between.
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10
Add spices, rum and vanilla and beat until just incorporated.
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11
Stir in cream and sour cream.
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12
Pour batter into springform pan.
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13
Put the sprinform pan and roasting pan in the oven and pour boiling water to halfway up side of springform pan.
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14
Bake until sides of cake is set, but center is still wobbly, about 60 minutes.
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15
(check at about 55 mins) Turn off heat and leave oven door slightly open for another hour.
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16
Remove springform pan from water bath cool on a wire rack.
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17
When at room temp, cover and refrigerate for at least 4 hours.
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18
(can be made up to 4 days ahead)
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19
For the sauce: Heavily roast pecans in a toaster oven or larger oven at 325F until slightly colored and fragrant.
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20
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
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21
Add cream, rum and spices and simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
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22
Stir in the vanilla and roasted pecans.
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23
Drizzle over cooled cheesecake.
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24
Can also be drizzled hot and last minute when serving.
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25
(Can be made 2 days ahead, refrigerate.
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26
Bring to simmer again before pouring.)
