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1
Place the graham crackers, sugar, and cinnamon into a plastic bag, and crush finely.
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2
Add the melted butter into the cracker bag, and blend well into one lump.
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3
Press in firmly by hand into the tart mold while evening it out.
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4
Start preheating the oven to 160C.
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5
Grind sugar into the cream cheese softened to room temperature (or microwaved for 30 seconds).
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6
Whisk the eggs, add into the bowl in three turns, mixing well each turn.
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7
Add in the rum.
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8
Pour the into the tart crust from above, and bake at 160C for 30 minutes.
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9
After baking and cooling, chill in the fridge for more than 3 hours (or overnight if you can).
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10
After the cake has completely cooled, then add 1 cm of hot water to a shallow dish (a microwave turntable is convenient), and warm it up (for about 10 seconds).
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11
Place a plate on top of the cake, and flip it over while holding it in your hand.
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12
After removing from the mold, flip it over once more in the same manner.
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13
Add sugar to the heavy cream, whip until it thickens, add in the lemon juice and vanilla extract, and whip until soft peaks form.
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14
Cleanly spread out the heavy cream on the cheesecake that has been removed from the mold cleanly.
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15
Before cutting it up, chill, and then cut with a warmed knife for clean slices.
