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 160°C.
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 160°C 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.
Story Behind this Recipe
I love cookbook author Hiroko Watanabe's heesecake and have been making it for more than 10 years. Since then I have arranged it into something that is easy for me to make, so I uploaded the recipe this time. You can enjoy it with a variety of flavors, so it will have you hooked!
The bag you place the crackers into will rip easily, so stack two together, or use a convenient freezer bag. You will be flipping this upside down when removing from the mold, so the contents will come out if you don't chill it properly (I have failed doing this before).