PREHEAT oven to 325°F if using a silver springform pan (or 300°F if using a dark nonstick springform pan.) Mix 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 electric mixer on medium speed until well blended. Add 2 whole eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into crust.
BAKE 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
