CHEESECAKE:

5 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. plus 3 tbsp. sugar
6 eggs
1/4 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
4 tsp. vanilla
3 tsp. rum flavoring
1/2 c. whipping cream
1 1/2 c. sour cream
Cherry or blueberry pie filling

BUTTER PASTRY:

1 1/2 c. flour
3 tbsp. sugar
1 tsp. vanilla
1 tsp. rum flavoring
1 egg
2/3 c. cold butter

Preheat oven to 400 degrees.

PASTRY: Cut in butter, flour and sugar until crumbs are size of small peas. Add egg, vanilla and rum. Mix with fork or pastry fork. Mixture will clump together. Press 1/3 of dough onto bottom of 10 inch spring-form pan, sides removed. Bake 5 or 6 minutes (until pale golden). Cool on rack. Butter sides of pan, attach to cooled bottom, press remaining dough up to 1/4 inch of edge. Reduce oven heat to 325 degrees.

CHEESE CAKE: Beat cream cheese, 1/2 cup sugar until smooth, beat in eggs one at a time. Add flour, salt, nutmeg, 3 tablespoons vanilla and rum flavoring; beat just until smooth. Stir in whipping cream. Pour into pan and bake 1 1/4 to 1 1/2 hours. Knife inserted half-way to center will come out clean. If top is too brown, cover loosely with foil.

TOPPING: While cake bakes, stir together: sour cream, 3 tablespoons sugar, and 1 tablespoon vanilla. Set aside.

When cake is done, remove from oven, pour sour cream mixture over top, return to oven to rest. Turn oven off and leave door ajar for 1 hour. Remove from oven, cool 15 minutes. Loosen crust from sides of pan with knife. Refrigerate after cooling to room temperature. Add cherries or blueberries. May be frozen without fruit topping.