Preheat oven to 350 degrees Fahrenheit.

Combine flour, sweetener, sea salt, and baking soda in food processor or by hand.

Pulse briefly to blend.

Add fat of choice and pulse again until flour begins to come together, darkening slightly and absorbing the fat, about 2 minutes.

(Or by hand, use a pastry blade.) Press mixture evenly into springform pan, along the bottom and about 1-2 inches up the sides.

Bake for 9 minutes.

Set aside to cool while you make the filling.

Filling Place 1/4 cup water in small saucepan.

Sprinkle gelatin over surface, whisk in, and allow to bloom, 1 minute.

Place pan with gelatin over medium heat.

Stir gelatin until it melts and there is foam on the surface, 1-2 minutes.

Remove from heat.

Add and stir in sweetener and rum.

Set aside.

To a large metal mixing bowl add: cream cheese, sour cream, egg yolks, nutmeg, cinnamon, and sea salt.

Whip until smooth and slightly fluffy, about 30 seconds.

Scrape down sides of bowl.

Add sweetened gelatin mixture from pot, fully incorporating the mixture as it’s beaten in.

Continue until all the sweet gelatin is added.

Pour filling into cooled crust, evening out the top surface smoothly.

Refrigerate 3 hours or overnight.

After 3 hours or overnight, make the optional meringue and chocolate topping.

Final Assembly Remove chilled cheesecake from fridge.

Top with optional chocolate ganache, smoothing out surface with an offset spatula; OR use a piping back to decorate with meringue option.

Garnish with nutmeg, holly berries etc.

If you wish to swirl meringue and chocolate ganache, simply fill one side of the bag with ganache (about 1/4 of the volume), and fill the other side with meringue or the whipped cream meringue variation.

Pipe decoratively.

Garnish.

Chill until ready to serve