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1
Heat oven to 325 degrees F.
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2
Mix crushed cookies, brown sugar and butter.
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3
Press firmly in bottom of ungreased springform pan, 9x3 inches.
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4
In large bowl, beat cream cheese, granulated sugar, whipping cream, rum extract, cinnamon, cloves and nutmeg with electric mixer on medium speed about 1 minute or until smooth.
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5
Beat in eggs on low speed until well blended.
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6
Pour over crust; smooth top.
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7
Bake 1 hour 15 minutes to 1 hour 25 minutes.
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8
Turn off oven; leave cheesecake in oven 30 minutes.
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9
Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
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10
Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen.
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11
Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
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12
Run metal spatula along side of cheesecake to loosen again; remove side of pan.
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13
Store cheesecake covered in refrigerator.
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14
After baking, the cheesecake may not appear to be done; if a small area in the center seems soft, it will become firm as the cheesecake cools.
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15
Do not insert a knife to test for doneness because the hole could cause the cheesecake to crack.
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16
Top cheesecake with purchased caramel topping and garnished with toasted pecan halves.
