Preheat the oven to 325°F / 165°C with a rack in the middle position. Wrap the outside of a 9-inch springform pan with 2 to 3 layers of heavy-duty aluminum foil so no water sneaks in during the water bath.

Pulse the Maria cookies in a food processor into fine crumbs. Add the melted butter and brown sugar and pulse until the mixture looks like wet sand.

Bake the crust for 10 minutes, then set it on a wire rack to cool. Leave the oven on.

Start heating 8 cups of water in a kettle or pot for the water bath.

In a stand mixer fitted with the paddle (or a large bowl with a hand mixer), beat the softened cream cheese on medium-low speed until completely smooth, about 2 minutes. Scrape down the bowl and paddle.

Add the sugar, flour, salt, vanilla, and nutmeg. Beat on medium-low until smooth, about 1 minute, then scrape the bowl again.

Turn the mixer to low and add the eggs one at a time, mixing just until each one disappears into the batter.

With the mixer still on low, slowly pour in the rompope and mix just until smooth. Finish by folding with a spatula, scraping the bottom of the bowl. Don't overmix. Extra air in the batter causes cracks.

Set the foil-wrapped pan inside a large roasting pan and pour in the batter. Smooth the top and tap the pan on the counter a few times to pop any air bubbles.

Place the roasting pan on the oven rack, then carefully pour the hot water into the roasting pan until it comes about 1 inch up the sides of the springform pan.

Bake for 75 to 80 minutes, until the outer 2 to 3 inches look set and the center still jiggles slightly when you gently nudge the pan.

Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour.

Lift the pan out of the water bath and peel off the foil. Run a thin knife around the edge to loosen the cheesecake from the pan, then let it cool completely on a wire rack.

Cover and refrigerate for at least 6 hours, or overnight for the best texture. Release the springform ring and move the cheesecake to a serving plate.

In a chilled bowl, beat the cold heavy cream, sugar, and vanilla on medium-high speed until stiff peaks form, 2 to 3 minutes.

Pipe or spread the whipped cream over the cheesecake and finish with sugared cranberries and rosemary. For clean slices, dip your knife in hot water and wipe it dry between cuts.