• Preheat the oven to 350F (180C) degrees and position the oven rack on the bottom ⅓ of the oven.
• Wrap the outside of a 9-inch springform pan in aluminum foil at least 3 times so that all the seems are covered and no areas are showing.

Gingersnap Crust

• In a medium-sized bowl, stir together the gingersnap crumbs and brown sugar. Stir in the melted butter
• Press the mixture into the bottom of the prepared pan.
• Bake in the preheated oven for 8 minutes. Then remove from the oven, leaving the oven turned on.

Cheesecake Filling

• In a very large bowl, beat the cream cheese until soft. Turn down the mixer and scrape down the sides of the bowl as necessary.
• Beat in the sugar, cornstarch and nutmeg.
• With the mixer on low speed, mix in the vanilla extract, rum/rum extract, and eggnog.
• Beat in the eggs, mixing only until just combined.
• Place the cheesecake crust in the middle of a large roasting pan, then pour the cheesecake filling on top of the crust.
• Pour the hot water into the roasting pan, so that there's about ½-1 inch of water in the bottom of the roasting pan.
• Place the roasting pan with the cheesecake inside in the oven and bake for 50-60 minutes, or until the top looks almost set, except for in the very middle.
• Remove from the oven. Cool the cheesecake in the water bath until room temperature.
• Then remove the springform pan from the roasting pan, cover the cheesecake, and refrigerate for at least 6 hours.
• When ready to serve, trace around the edges of the cheesecake with a very thin knife. Then unclamp the springform pan.
• Optionally, sprinkle with a little extra nutmeg and dollop each slice with whipped cream.