11 whole graham crackers, crumbled (1 1/2-1 3/4 cup)
2 1/2 tbsp. butter, room temperature
2 tbsp. sugar
2 1/2 (8 oz.) pkg. cream cheese, room temperature
1/3 cup half & half
1/4 cup whipping cream
3/4 cup sugar
1 1/2 tsp. vanilla
3 eggs
2 egg yolks
2 1/2 tbsp. dark rum
1 tbsp. Cognac
Freshly grated nutmeg

Butter 9 inch springform pan. Combine crumbs, butter and sugar in small bowl and mix well. Pat crumb mixture over bottom and 3/4 cup sides of prepared pan. Chill thoroughly.

Preheat oven to 350 degrees. Beat cheese in large bowl at medium speed until very smooth. Gradually add half & half and whipping cream, beating constantly. Add sugar and vanilla; mix well (mixture will be granular). Add eggs and yolks one at a time, blending well after each addition (do not overbeat).

Stir in rum and cognac. Carefully pour batter into prepared crust. Sprinkle generously with nutmeg. Bake until top of cake is dry to touch, about 45-50 minutes. Cool at room temperature 1 hour. Loosen sides with spatula and remove springform. Chill several hours before serving.