46 vanilla wafers, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1/2 tsp. ground nutmeg
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
3 Tbsp. rum
1 tsp. vanilla
1 cup whipping cream
2 whole eggs
4 egg yolks
1. Heat oven to 325°F.
2. Mix wafer crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
3. Beat cream cheese, sugar, flour, rum and vanilla with mixer until blended. Add whipping cream; mix well. Add whole eggs and yolks, 1 at a time, mixing on low speed after each just until blended; pour into crust.
4. Bake 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.