Mix Oreo crumbs and butter; press onto bottom and a little over halfway up the sides of a 9-inch springform pan. Set pan on a cookie sheet and bake at 325 degrees F for 10 minutes.

Beat cream cheese, nutmeg, sugar, flour, rum and vanilla until smooth. Add eggs, 1 at a time, scraping sides of bowl after each egg. Add the whipped cream and egg yolks and stir until smooth – don’t overbeat. Pour into crust.

Bake at 325 degrees (300 F if using a black springform) F for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Before serving, garnish with fresh whipped cream (or whipped topping) and freshly grated nutmeg.