Mix wafer crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min
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
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
Ingredients
46 vanilla wafers, finely crushed (about 2 cups)
6 tbsp butter or margarine, melted
1/2 tsp ground nutmeg
4 pkgs (8 oz. each) PHILADELPHIA Cream Cheese, softened
