• Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper.

Crust

• Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and the consistency is like coarse sand.
• Press crust onto the bottom and ⅔ of the way up the lined pan. Wrap 2 pieces of heavy-duty aluminum foil around the bottom of the pan. Set aside.

Filling

• Using a stand mixer fitted with the paddle attachment, mix cream cheese and sugar on medium speed until smooth.
• With the mixer on low, add eggs one by one until fully incorporated. Stop to scrape down the sides of the bowl as needed.
• Add RumChata, vanilla, cornstarch, cinnamon, and salt. Mix until combined.
• Pour the filling onto the crust. Carefully place the springform pan into a deep roasting pan and place both in the oven.
• Pour hot water into the roasting pan, 3-4 inches deep, or about halfway up the side of the springform pan. (Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.)
• Bake until the top of the cheesecake turns golden, about 65-70 minutes.
• Remove from oven and let it cool in the springform pan on a wire rack. When cool, refrigerate the cheesecake for at least 4 hours, up to overnight.
• Top the chilled cheesecake with whipped cream and dust with cinnamon. Cut and serve!