Base: Mix together the wafer crumbs, butter and nutmeg. Press into the bottom and 4cm up sides of a 23cm springform pan. Bake for 10 minutes.
Cheesecake: Combine the cream cheese, sugar, flour, rum and vanilla. Beat with electric mixer at medium speed until well blended. Add eggs one at a time, mixing at low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into prepared pan.
Bake for 70 minutes or until centre is almost set.
Run knife or metal spatula around rim of pan to loosen cake; completely cool cake before removing. Refrigerate 4 hours or overnight before serving.