Preheat the oven to 190 degrees C. Butter a 25cm springform pan.
In a bowl combine the two types of biscuit crumbs, cinnamon and melted butter. Tip into the springform pan and press into the base and sides to create the cheesecake crust.
Bake the crust for 10 minutes or until lightly browned and crisp.
Reduce oven temperature to 175 degrees C.
Beat the cream cheese until smooth then add in alternate small batches the egg and sugar while continuing to beat. Scrape down the sides as required.
Add the vanilla, nutmeg, cream, brandy, rum and bourbon. Continue to beat until all ingredients are well combined and smooth.
Pour the filling into the baked crust.
Bake for 40 minutes. The centre of the cheesecake will still be a bit soft and jiggle if touched. Turn off the oven and leave the door slightly ajar. After 40 minutes cool it completely on a cake rack then place in the fridge for at least 6 hours before serving.