Preheat oven to 400°
To prepare crust, combine the first three ingredients in a bowl; toss with a fork until moist. Press mixture lightly into bottom of a 9-inch spring form pan coated with cooking spray. Bake at 400° for 6 minutes. Remove from oven; cool on a wire rack. Wrap outside of pan with a double layer of foil. Reduce oven temperature to 325°.
To prepare cheesecake, place 1 3/4 c sugar and next 7 ingredients (through fat-free cream cheese) in food processor; process until smooth. Add eggs, 1 at a time; process until blended. Pour cheese mixture into prepared pan. Place spring form pan in a large roasting pan; add hot water to larger pan to a depth of 1 inch.
Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove from oven; let stand in water bath 10 minutes. Run a knife around outside edge of cheesecake. Remove pan from water bath: cool on a wire rack to room temperature. Cover and chill at least 8 hours.
To prepare topping, combine 1/3 c sugar, 3 t water, and lemon juice in a small, heavy saucepan; cook over medium-high heat until sugar dissolves, stirring frequently. cook 4 minutes or until golden (do not stir).
Remove from heat. add butter to pan; gently stir until butter melts. Stir in half-and-half. Cool slightly.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Stir in sugar mixture and nutmeg. Serve topping with cheesecake.