INGREDIENTS

INSTRUCTIONS

FILLING
TOPPING
For Crust: Position rack in center of oven and preheat to 375 F.  Grind
graham crackers, sugar and ground cinnamon in processor.  Transfer crumb
mixture to medium bowl.  Add butter and toss until evenly moistened.
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.  Freeze crust
until cold, about 10 minutes.  Bake crust until beginning to brown, about
8 minutes.  Transfer crust to rack and cool.
For Filling: Beat cream cheese and sugar in large bowl of electric mixer
until very smooth.  Add dark rum, brandy, vanilla extract and ground
nutmeg and beat to blend.  Reduce speed to low.  Add eggs 1 at a time,
beating after each addition until just blended.  Spoon filling into crust.
Bake until filling is puffed, very light brown and softly set in center,
about 45 minutes.  Transfer cheesecake to rack and cool 30 minutes.
(Center may fall slightly.)  Increase oven temperature to 400 F.
For Topping:  In medium bowl whisk sour cream, sugar and vanilla extract
to blend.  Pour mixture gently over cheesecake, filling center depression,
and spread evenly to edges.  Bake until set, about 8 minutes.  Transfer
cheesecake to rack and cool.  Cover and refrigerate overnight.
Cut around sides of pan to loosen.  Release pan sides.  Sift ground
cinnamon and nutmeg over cheesecake.  Arrange cinnamon sticks in center
and serve.
* Source: Bon Appetit - December 1992
* Typed for you by Karen Mintzias
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

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