I made this for Christmas this year and it was yumm-y. Maybe you can put it down for 2008!
From Bon Appetit Christmas, 1994
8 to 10 servings (we cut this up to 16, it's rich of course!)
Begin preparing this one day before you plan to serve it.
9 whole graham crackers
2 T sugar
1 1/2 t ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 pounds cream cheese, room temperature
3/4 cup sugar
2 T dark rum
1 T brandy
1 t vanilla extract
1/2 ground nutmeg
3 large eggs, room temperature
1 1/2 cups sour cream
1 1/2 T sugar
1/4 t vanilla extract
1 t ground cinnamon
1/4 t ground nutmeg
FOR CRUST: Position rack in center of oven and preheat to 375F. Grind graham crackers, sugar and ground cinnamon in processor. Transfer crumb mixture to medium bowl. Add butter and toss until evenly moistened. Press crumb mixture over bottom and 1 3/4" up sides of a 9" diameter springform pan with 2 3/4" sides.
Freeze crust until cold, about 10 minutes. Bake crust until beginning to brown, about 8 minutes. Transfer crust to rack and cool.
FOR FILLING: Beat cream cheese and sugar in large bowl of electric mixer until very smooth. Add dark rum, brandy, vanilla and ground nutmeg and beat to blend. Reduce speed to low. Add eggs one at a time, beating after each addition until just blended. Spoon filling into crust. Bake until filling is puffed, very light brown and softly set in center, about 45 minutes. Transfer cheesecake to rack and cool 30 minutes. (Center may fall slightly.) Increase oven temperature to 400F.
FOR TOPPING: In medium bowl whisk sour cream, sugar and vanilla to blend. Pour mixture gently over cheesecake, filling center depression, and spread evenly to edges. Bake until set, about 8 minutes. Transfer cheesecake to rack and cool. Cover with plastic wrap and refrigerate overnight.
Cut around sides of pan to loosen. Release pan sides. Sift ground cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in center of cheesecake and serve.