In a small bowl, combine the cookie crumbs, sugar and melted butter. Press into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.

Cream together the cream cheese and sugar.

Add the eggs, one at a time, beating well after each addition.

Beat in the vanilla extract.

Finally blend in the whipping cream (unwhipped)

Pour over the prepared base and bake in a bain marie at 325 degrees F for 55 minutes to an hour or so. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)

Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled.

The rum truffle ganache and the rum truffles are made from the same recipe.

Chop chocolate in small pieces and place in a heat proof bowl aong with the butter. Heat the whipping cream gently over low heat just to the point that it starts to boil. Pour the hot whipped cream over the chocolate and butter and let stand for 5 to 10 minutes before stirring it with a wooden spoon until smooth them stir in the honey and rum. Divide the mixture in half and chill one half in the fridge until set.

Roll the chilled mixture into balls and then roll the balls in good quality cocoa, cookie crumbs or chopped toasted nuts.

Reheat the other half of the truffle mixture in a double boiler just until it has melted, then pour it over the top of the cheesecake and garnish with the rolled truffles.