Preheat oven to 350F and set rack to mid-level.

Use a food processor to finely chop pecans, graham crackers, and ginger snap cookies.

Combine the chopped ingredients in a bowl.

Add melted butter to the mixture.

Gently fold the butter into the dry ingredients with a fork until evenly absorbed and a crumbly mixture forms.

Butter a 9 inch springform pan.

Press the crumb mixture over the bottom of the pan and slightly up the sides to form the crust.

Place the pan in the oven and bake for 20 minutes until golden brown.

Lower the oven temperature to 325F.

Allow the crust to cool completely.

In a separate bowl, beat softened cream cheese until light and fluffy using a mixer on medium speed.

Add sugar, cinnamon, nutmeg, and pumpkin pie mix to the cream cheese.

Beat until well combined, scraping the bowl and beaters often to ensure good consistency.

Add dark rum, eggs, and egg yolks to the mixture.

Again, scrape the bowl often while beating to ensure a smooth batter.

Wrap the springform pan tightly with tinfoil, ensuring it is watertight.

Scrape the cheesecake batter into the prepared pan.

Place the springform pan into a larger pan.

Add approximately 1/2 to 3/4 inch of warm water to the outer pan, creating a water bath.

Bake for 50 to 60 minutes, or until the cheesecake is slightly firm in the middle.

Remove the cheesecake from the oven and let it cool on a wire rack.

Once cooled, place the cheesecake in the refrigerator and chill for at least 3 hours.

To serve, carefully release the cheesecake from the pan edges and remove the springform.

Place the cheesecake on a serving tray and slice.