Preheat oven to 325°F.

Spray a 9 1/2 inch springform pan with nonstick cooking spray and set aside.

In a medium bowl, combine the gingersnap crumbs, pecans, melted butter and 5 tablespoons sugar.

Stir well.

Press the mixture into the bottom and up the sides of the pan about 1/8th to 1/4 inch thick.

Take your time doing this so the crust is even.

Place on a rimmed baking sheet and bake at 325°F for 6 minutes.

Remove from the oven and set aside.

In a mixing bowl, combine the cream cheese, remaining sugar, rum, flour, vanilla and nutmeg.

Beat on medium speed until well blended.

Add the eggs and egg yolks one at a time, beating well after each addition.

Slowly blend in the heavy cream and sweetened condensed milk.

Pour into the prepared crust and bake at 325°F for 50 to 65 minutes or until the center is almost set.

Let the cheesecake cool in the turned off oven with the door propped open an inch or 2 for 15 minutes and then remove to a cooling rack.

Run a knife carefully around the rim of the pan to loosen the crust.

Let cool completely before gently removing the outside of the pan.

Refrigerate for 1 hour before serving.

*This recipe brought to you courtesy of Penzey's.*