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1
For Crust:
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2
Position rack in center of oven and preheat to 375F (190C).
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3
Grind graham crackers, sugar and ground cinnamon in processor.
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4
Transfer crumb mixture to medium bowl.
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5
Add butter and toss until evenly moistened.
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6
Press crumb mixture over bottom and 1 3/4 inches up sides of 9-inch-diameter springform pan with 2 3/4 inch-high sides.
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7
Freeze crust until cold, about 10 minutes.
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8
Bake crust until beginning to brown, about 8 minutes.
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9
Transfer crust to rack and cool.
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10
For Filling:
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11
Beat cream cheese and sugar in large bowl of electric mixer until very smooth.
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12
Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend.
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13
Reduce speed to low.
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14
Add eggs 1 at a time, beating after each addition until just blended.
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15
Spoon filling into crust.
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16
Bake until filling is puffed, very light brown and softly set in center, about 45 minutes.
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17
Transfer cheesecake to rack and cool 30 minutes.
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18
(Center may fall slightly.)
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19
Increase oven temperature to 400F (200C).
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20
For Topping:
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21
In medium bowl whisk sour cream, sugar and vanilla extract to blend.
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22
Pour mixture gently over cheesecake, filling center depression, and spread evenly to edges.
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23
Bake until set, about 8 minutes.
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24
Transfer cheesecake to rack and cool.
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25
Cover and refrigerate overnight.
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26
Cut around sides of pan to loosen.
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27
Release pan sides.
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28
Sift ground cinnamon and nutmeg over cheesecake.
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29
Arrange cinnamon sticks in center and serve.
