Rich Yet with a Refreshing Aftertaste! Cheesecake - crackers

Method

• Place the graham crackers, sugar, and cinnamon into a plastic bag, and crush finely.
• Add the melted butter into the cracker bag, and blend well into one lump.
• Press in firmly by hand into the tart mold while evening it out.
• Start preheating the oven to 160C.
• Grind sugar into the cream cheese softened to room temperature (or microwaved for 30 seconds).
• Whisk the eggs, add into the bowl in three turns, mixing well each turn.
• Add in the rum.
• Pour the into the tart crust from above, and bake at 160C for 30 minutes.
• After baking and cooling, chill in the fridge for more than 3 hours (or overnight if you can).
• After the cake has completely cooled, then add 1 cm of hot water to a shallow dish (a microwave turntable is convenient), and warm it up (for about 10 seconds).
• Place a plate on top of the cake, and flip it over while holding it in your hand.
• After removing from the mold, flip it over once more in the same manner.
• Add sugar to the heavy cream, whip until it thickens, add in the lemon juice and vanilla extract, and whip until soft peaks form.
• Cleanly spread out the heavy cream on the cheesecake that has been removed from the mold cleanly.
• Before cutting it up, chill, and then cut with a warmed knife for clean slices.