Holly Jolly Christmas Cake

Preheat the oven to 350°F. Inside a large springform pan mix the Biscoff cookie crumbs and the melted butter. Press the mixture one inch up the sides and spread evenly over the bottom of the pan. Bake 8 minutes.

In a large bowl, mix together the cream cheese and the sugar until smooth. Add the eggs one by one followed by the rum, sour cream, heavy cream, nutmeg and vanilla extract. Pour the cheesecake batter into the pan with the crust. Bake at 350°F until the the sides of the cheesecake start to rise, about one hour. Turn the oven off and leave the door cracked, allow the cheesecake to cool completely in the oven before placing it in the refrigerator. This can be made the same day but it is better to make a day ahead.

Take the 3 ice cream cones. Grate them down using a microplane to get a straight edge when turned upside down. Cover with aluminum foil and lightly grease using a paper towel dipped in vegetable oil. Place onto a baking sheet. In a small saucepan, place the unwrapped jolly ranchers and heat over medium low heat until the candies have melted completely. Dip a spoon in the melted candies and start to swirl it around the aluminum cones. Continue until the cones are covered in spun sugar. Add some sugar balls and sprinkles for decoration. Set aside to cool.

Spread the whipped cream frosting on the cheesecake. Press 2 biscoff cookies into the cheesecake, then 2 more just across, then close the rectangle with 1 biscoff cookie on each end to form the base of a gingerbread house. Spread some frosting on the top of the "walls" and place 2 cookies for the roof. Add some candy decorations and a gumdrop pathway. Remove the Jolly Rancher christmas trees from the aluminum covered cones. Place them on the cake around the little house. Enjoy!