Preheat oven to 350 degrees F.
Combine gingersnaps, 1/4 cup pecans and melted butter. Press onto bottom of a 9-inch springform pan.
In large mixing bowl, beat together cream cheese and sugar. Add eggs, pumpkin, cinnamon, 1 1/2 teaspoons rum flavoring and the spices, beating just until mixture is smooth. Pour into the prepared spring-form pan. Sprinkle with additional nutmeg.
Bake for 70 minutes or until almost set (center will jiggle slightly). Cool in pan on wire rack for 10 minutes. Loosen sides; cool completely. Chill for at least 4 hours.
To serve, remove sides of pan. Beat cream and 1/4 teaspoon rum flavoring until stiff peaks form. Pipe over cheesecake and sprinkle with additional pecans.
Serves 12 to 16.
Source: E-Cookbooks.net