Rum Cheesecake

Alright, I did a little experiment with desert this Christmas. I made a rum cheesecake, I had made a creme de menthe cheesecake a couple of times and it went over really well. I didn't have a recipe, so I just used the same amount of rum as creme de menthe. The reaction was that it was ok, but it wasn't an overwhelming (I love that word because you can be overwhelmed and underwhelmed, but no one is ever whelmed.) success. I just made regular cheesecake and added a little rum and baked it up. I could really use some tips on what might be good with the rum to improve the flavor. I've already thought of cinnamon and nutmeg, though suggested amounts would be appreciated.