Directions

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
• Wrap the bottom of the pan with aluminum foil
• Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
• Preheat oven to 425 degrees F (220 degrees C).
• In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
• Place pan inside a large roasting pan with 1" of water.  This is the water bath or 'bain marie'. 
• Bake in preheated oven for 10 minutes.
• Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately remove the cheesecake from the water bath. 
• Let cool for 10 minutes and then loosen cake from rim. Let cake cool completely before removing the rim, preferrably overnight.
• Mix the topping ingredients in a small saucepan on top of the stove, and bring to a boil.  Let cool, and spread the topping on your cheesecake when you are ready to serve.