Step 1 Preheat oven to 350°F (180°C). Toss the crumbs with the melted butter and sugar. Firmly press into the bottom of a 9-inch (23 cm) springform cake pan. Bake until lightly golden, for 10 to 15 minutes. Cool completely.
Step 2 Line the inside of a springform pan with parchment paper strip. Set the pan on a large piece of heavy-duty foil (or double layer of regular foil) and wrap the sides then place in a deep roasting pan.
Step 1 Reduce heat to 325°F (160°F). Beat cream cheese until smooth. Beat in sugar, nutmeg and salt until fluffy. Beat in eggs, one at a time. Beat in rum extract. Pour over crust.
Step 2 Pour water into roasting pan to come halfway up sides of the springform pan.
Step 3 Bake until set but jiggles slightly in centre, about 70 minutes. Turn off the oven and leave inside for 1 hour. Transfer to wire rack and cool in its water bath. Remove from water. Cool to room temperature. Chill overnight or up to 2 days. Remove spring form pan before serving.
Step 1 Beat whipping cream with sugar and vanilla until stiff. Dollop whipped cream over top of cheesecake or onto individual servings. Grate nutmeg overtop.