Name: Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce
Yield: Makes ten 4 1/2-inch cheesecakes Servings
Ingredients: 5 1/2 cups finely ground gingersnap cookies (about 1 3/4 pounds); 1/4 cup sugar; 1/4 cup (packed) golden brown sugar; 1 cup (2 sticks) unsalted butter, melted; 1/2 cup dark rum; 4 8-ounce packages cream cheese, room temperature; 1 1/2 cups sugar; 4 large eggs; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/3 cup whipping cream; 1 teaspoons vanilla extract; 2 1/2 cups sour cream; 7 tablespoons sugar; 1 3/4 teaspoons vanilla extract; Rum Caramel Sauce (click for recipe)

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