Nutmeg Cheesecake

Directions

1. 1
   ["Thickly brush a 9-inch springform pan with 1/2 of the melted butter and place in the freezer to harden, about 10 minutes.", "When hard, repeat to make a thick coating of butter.", "Adjust your oven rack to the lowest position and preheat the oven to 350 degrees F.", "In a mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese until fluffy and very smooth.", "Beat in the extracts, nutmeg, sugar, and salt.", "One at a time, add the eggs, scraping down the bowl after each addition.", "Pour into the prepared pan and place the pan on a double-layer sheet of aluminum foil, with at least 3 inches of foil all around the pan.", "Fold the aluminum foil up around the sides of the pan.", "Fill a roasting pan large enough to hold the cake pan with hot water to a depth of about 1-inch, then lift the foil-wrapped cake into the roasting pan, keeping the foil turned up so that it prevents water from overflowing or seeping into the cake.", "The foil should not be closed over the top of the cake.", "Be careful not to tear any holes in the foil!", "Bake until the top of the cake is golden brown and dry to the touch, though still a bit soft in the center, about 1 1/2 hours.", "It should \"shimmy\"" a bit when you shake the pan; it will firm up more as it cools.""