Instructions: Preheat oven to 300 F.

To make the crust:
In a medium-sized bowl, mix together the crumbs and cinnamon. Add the butter and stir until well combined. Press the mixture on the bottom and up the sides of a 9-inch spring-form pan and bake for 10 minutes. Chill.

To make the filling:
In a large bowl, beat the cream cheese with an electric mixer on medium speed for 2 minutes or until smooth. Slowly beat in the sugar and salt.

Add the eggs, one at a time, beating well after each addition. Add the nutmeg. Add the vanilla seeds and mix well.

Spread the filling into the chilled crust. Place the cheesecake in the oven and place a baking pan of hot water on the oven rack below the cheesecake. Bake for 1 hour 20 minutes or until almost set and a tester inserted in the center comes out clean.

Remove and loosen the baked cheesecake from the edges of the pan by running a knife around the inside of the edge. Let cool in the pan for 30 minutes at room temperature. Chill in the pan for 6 to 8 hours or overnight. Serve chilled or at room temperature.

YIELD: 8 TO 10 SERVINGS

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