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HEAT oven to 325°F.
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.