Lower the oven temperature to 325 degrees F.
In the bowl of a stand mixer fitted with a paddle attachment, cream together softened cream cheese and granulated Swerve.
One at a time mix in the eggs, followed by the heavy cream, and then the coffee, scraping with each addition. Add the vanilla, rum (if using), nutmeg, cinnamon, and salt.
Scrape the cheesecake filling into the prepared crust. Gently tap the pan on the counter to spread the filling evenly. Bake at 325 degrees F for 35-40 minutes, until the filling is set and jiggles as one.
Allow to cool for 60 minutes before putting in the fridge to chill. Chill the cheesecake for at least 60 minutes (overnight if possible).
Use the foil or parchment to pop the cheesecake bars out of the pan and transfer them to a cutting board. If the bars are stuck, just dip the bottom of the pan in a dish of hot water for a minute to gently warm the outermost layer of fat. The bars will slide right out of the pan!
Cut the cheesecake into 16 bars. For the cleanest cuts, I use a granton blade slicer. I dip the knife in a dish of hot water and quickly dry it with a paper towel before making a cut. Then repeat.