Preheat oven to 325°. Spray a 9-inch springform pan with nonstick cooking spray and set aside. In a medium bowl, combine the gingersnap crumbs, pecans, 5 TB. sugar and the melted butter. Stir well. Press the mixture onto the bottom and up the sides of the pan about 1⁄8-1⁄4-inch thick. Place on a rimmed baking sheet and bake at 325° for 6 minutes. Remove from the oven and set aside.
In a mixing bowl, combine the cream cheese, remaining sugar, rum, flour,vanilla and nutmeg. Beat at medium speed until well blended. Add the eggs and egg yolks one at a time, beating well after each addition. Slowly blend in the heavy cream and sweetened condensed milk. Pour into the prepared crust and bake at 325° for 50-65 minutes or until the center is almost set. Cheesecake will rise up on the sides but as it cools it flattens out again. Let the cheesecake cool in the turned-off oven with the door propped open an inch or two for 15 minutes and then remove to a cooling rack. Run a knife carefully around the rim of the pan to loosen the crust. Let cool completely before gently removing the outside of the pan. Refrigerate for 1 hour before serving.