1. Preheat oven to 325°F and grease a 9-inch springform pan. Wrap the outside with foil for a water bath.

2. Mix graham cracker crumbs, butter, rum extract, nutmeg, and brown sugar. Press into the pan bottom and slightly up the sides.

3. Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time.

4. Mix in eggnog and rum extract. Reduce speed and add cornstarch and nutmeg.

5. Pour filling into prepared crust. Place pan in a larger roasting pan and pour hot water halfway up the sides.

6. Bake for 85 minutes until edges are firm and center slightly jiggly.

7. Turn off oven, crack the door open, and rest cheesecake for 10–15 minutes.

8. Remove foil, let rest for 10 minutes at room temperature, and cool for 1 hour.

9. Refrigerate (covered) for at least 6 hours or overnight.

10. For whipped cream, beat heavy cream and powdered sugar until thick. Add eggnog and rum extract, beat until stiff peaks form.

11. Pipe or spoon whipped cream over chilled cheesecake.