465g packet dark fruit cake
2 tablespoons dark rum
1 teaspoon caster sugar
¼ teaspoon ground nutmeg
300ml tub thickened cream, softly whipped
2 x 250g blocks cream cheese, chopped, at room temperature
1 cup caster sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
250g tub sour cream
1 tablespoon dark rum
Invert base of a 23cm springform pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 5cm above pan edges.
Cut cake crossways into 10 equal slices. Arrange over base of prepared pan, trimming to completely cover base. Brush with rum. Refrigerate.
To make filling, process cream cheese, sugar, eggs, vanilla, cinnamon and nutmeg in a food processor until smooth. Add sour cream and rum. Process until smooth. Pour over cake in pan.
Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until filling is just set. Cheesecake will still have a slight wobble. Turn off oven. Leave cheesecake in oven with door ajar for 1 hour. Remove. Cool to room temperature. Cover. Refrigerate overnight.
Just before serving, combine sugar and nutmeg in a small bowl.
Transfer cheesecake to a serving plate. Spoon whipped cream over top. Sprinkle with nutmeg sugar. Cut into wedges.