Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      Whole         graham crackers
   2      tablespoons   Sugar
   1 1/2  teaspoons     Ground cinnamon
     1/4  cup           Unsalted butter -- melted
                        -----FILLING-----
   1 1/2  pounds        Cream cheese -- room temp.
     3/4  cup           Sugar
   2      tablespoons   Dark rum
   1      tablespoon    Brandy
   1      teaspoon      Vanilla extract
     1/2  teaspoon      Ground nutmeg
   3      large         Eggs -- room temperature
                        -----TOPPING-----
   1 1/2  cups          Sour cream
   1 1/2  tablespoons   Sugar
     1/4  teaspoon      Vanilla extract
   1      teaspoon      Ground cinnamon
                        Cinnamon sticks

Preparation:

For Crust: Position rack in center of oven and preheat to 375 F. 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 inches up sides of 9-inch-diameter springform pan with 2-3/4-inch-high 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 extract and ground nutmeg and beat to blend. Reduce speed to low. Add eggs 1 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 400 F. For Topping: In medium bowl whisk sour cream, sugar and vanilla extract 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 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 and serve.