Hot Buttered Rum Cheesecakes With Rum-Caramel Sauce

Ingredients

• 5 1/2 cups finely ground gingersnap cookies (about 1 3/4 pounds)
• 1/4 cup sugar
• 1/4 cup (packed) golden brown sugar
• 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup dark rum
• 4 8-ounce packages cream cheese, room temperature
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/3 cup whipping cream
• 1 teaspoons vanilla extract
• 2 1/2 cups sour cream
• 7 tablespoons sugar
• 1 3/4 teaspoons vanilla extract
• rum caramel sauce