After poking around online, I settled on this recipe from the Food Network Canada website. I was disappointed that much of what I found online seemed to be of the gelatin no-bake variety. Which in my brain just isn’t proper cheesecake. (Not to say that I’ve not had tasty ones, but that my brain defines cheesecake by the non-gelatin kind.)
1 cup all purpose flour
1 cup gingersnap cookie crumbs, (about 2 1/2 c cookies)
dash of salt
1/2 cup unsalted butter, melted
2 1/2 lb. cream cheese, room temperature
1 3/4 cups sugar
3 tbsp all purpose flour
1 tbsp vanilla extract
1 tbsp rum extract
1 tsp nutmeg
1/4 tsp salt
Spiked Chantilly Cream
1 cup whipping cream
2 tbsp sugar
2 tbsp dark rum
1/2 tsp vanilla extract
Crust: Preheat oven to 350 F. Combine flour, gingersnap crumbs and salt in a bowl. Add melted buter and mix until an even, crumbly texture. Press crust into a lightly greased 10-inch springform pan, pressing up the sides a bit. Bake for 12-15 minutes. Allow to cool.
Filling: Reduce oven temperature to 300 F. Beat cream cheese until smooth and fluffy, scraping the sides of the bowl often. Gradually add sugar, again scraping the sides of the bowl often. Add in flour, vanilla, rum extract, nutmeg and salt and blend. Add eggs, one at a time, mixing well after each addition. Scrape filling over baked crust. Place cheesecake pan into a larger baking pan. Pour boiling water 1 inch up the sides of the pan. Bake for 1 hour and 30 minutes. Allow cheesecake to sit for 1 hour (out of water) before chilling. Chill over night.
Spiked Chantilly Cream: Combine the whipping cream, sugar, dark rum and vanilla extract in a clean bowl and whip until medium stiff peaks form.