How Can I Make Holiday Cheesecake?

Crust
9 Graham Crackers
2 Tablespoons Sugar
1 1/2 Teaspoons Cinnamon
1/4 – 1/3 Cup Unsalted Butter, Melted
1/2 Cup Finely chopped Pecans


Filling
1 1/2 Pounds Cream Cheese At Room Temperature
3/4 Cup Sugar
4 Tablespoons Rum
1 Teaspoon Vanilla Extract
3/4 Teaspoon Ground Nutmeg
3 Large Eggs At Room Temperature

Baked Topping
1 1/2 Cups Sour Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
1 Teaspoon Ground Cinnamon


Fruit Topping
1 Bag Fresh Cranberries
1/2 Cup Dried Cranberries
1 Cup Sugar
1 Teaspoon Orange Zest, Chopped

Preheat the oven to 375 degrees F. Grind the graham crackers until fine powder is obtained, and in a bowl add in it sugar, cinnamon, and pecans. Add in little butter until the mixture begins to mass up together. Put the mass in a 9 inch pan. Bake it until it begins to brown and set, about 8 minutes. Once cool, wrap the pan with aluminum foil, and place it in a larger baking pan. Pour water into the larger pan until the water comes half way up the sides of the spring form pan. Reduce the oven temperature to 325 degrees. F. mix cream cheese with sugar. Add rum, nutmeg, and vanilla and mix well.

Add the eggs, one at a time. Put the filling into the crust, and bake it for 1 hour and 15 minutes. Turn the oven off, and leave the oven door open. Cool the cheesecake for 45 minutes. Remove from the oven. Turning the oven at 400 degrees F, and add in the topping ingredients and pour it over the cheesecake. Bake for about 10 minutes. Remove and cool it for 45 minutes at room temperature.