Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: crust---------------------. heat oven to 325°f degrees. mix crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. bake 10 minutes. filling-------------------. beat cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended. add eggs, 1 at a time, mixing at low speed after each addition, just until blended. blend in cream and egg yolks; pour into crust. heat oven to 325°f degrees. bake 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. garnish with coolwhip® whipped topping and ground nutmeg.

Target recipe: preheat oven to 325°f. combine crumbs, splenda and butter. press into the bottom of a 9 inch springform pan that is lined with parchment paper. bake for 10 minutes. cool. preheat oven to 425 f (400 f convection). beat remaining ingredients until very smooth. bake for 10 minutes. reduce heat to 250 f (225 f convection). bake for 45 minutes or until center of cheesecake is firm but wiggly. remove from oven, immediately run knife around edges to loosen cheesecake. cool completely at room temperature before removing rim. refrigerate overnight before serving.