Place the biscotti in a food processor and pulverize until small crumbs form.
Place the crumbs in a small bowl and pour the melted butter over the top.
Stir to combine.
Press the mixture along the bottom and up the sides of a 6×3″ cheesecake pan.
You can use a larger pan if necessary, just know that your cheesecake will be wider and not as tall.
2In the bowl of a mixer, combine the cream cheese and the sugar beating until well incorporated.
Add the eggs one at a time while the mixer is running on low, scraping down the sides as needed.
Add the rum, mix well, then the flour and nutmeg. Continue to stir until just combined.
3Pour into the prepared pan (it will almost be completely full to the top if using a 6×3″ pan) and place on a rimmed baking sheet.
Bake for 60-70 minutes until an instant read thermometer reaches 150 degrees F.
4Remove from the oven and let cool 5 minutes. Carefully run a table knife around the circumference of the cake to separate it from the pan. (This and the 150 degree temp. reading, prevent your cake from cracking).
Allow to sit at room temperature to continue cooling for 3 hours.
Refrigerate until ready to serve.
5Just before serving, whip the cream with the sugar until soft peaks form.
Remove the collar from the cheesecake and place on a serving plate, spread the whipping cream over the top of the cake and garnish with the nutmeg, cranberries and rosemary.
Lightly run the rosemary under water and shake off the excess.
Sprinkle lightly with sugar until the desired look is achieved.
Place on parchment and allow to dry.
7For the cranberries, dip them in an egg white then roll in sugar.
Allow to dry.
For decoration purposes only.