Pumpkin Chai Cheesecake with Caramel Rum Sauce

Crust:
2 cups crushed teddy bear shaped cinnamon graham snacks
1/4 c butter, melted
Heat oven to 300. Spray 9 in spring form pan with cooking spray. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8-10 minutes until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.

Filling:
4 pkgs (8 oz each) cream cheese, softened
1.5 cups granulated sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 tsp pumpkin pie spice
3/4 tsp ground cardamom (I couldn't find this, so I substituted 3/8 cinnamon and 3/8 cloves)
In a large bowl, beat cream cheese and sugar with mixer on medium until light and fluffy. Beat in eggs one at a time until blended. Spoon 3 cups of mixture onto crust and spread evenly. Add Pumpkin, pumpkin pie spice, and cardamom to remaining cream cheese mixture. mix with a wire wisk until smooth. Spoon over mixture in pan. Bake 1 hr 15 min to 1 hr 25 min or until edge is set at least 2 inched from edge of pan and center still jiggles slightly when moved. Turn off oven, open door at least 4 inches. Let cheescake remain in oven 30 more minutes. Run a small metal spatula around edge to loosen cheesecake. Cool in pan on cooling rack 30 more minutes. Cover loosely and refrigerate at least 6 hrs but no longer than 24 hrs.

Sauce:
1/3 cup packed brown sugar
1/3 cup light or dark corn syrup ( I used dark)
2 tbsp butter
1/3 cup whipping cream
1 tbsp spiced rum or 1/4 tsp rum extract (I used the extract)
In small sauce pan, heat brown sugar, corn syrup, and butter to boiling over medium low heat, stirring constantly. Boil 5 minutes,stirring occasionally. Stir in whipping cream, heat to boiling. Remove from heat and stir in rum. Cool until warm.

Garnish:
whipped cream if desired.

Just before serving, run small metal spatula around edge of pan, carefully remove side of pan. Top individual slices with warm sauce and whipped cream.