Preheat the oven to 325 degrees Fahrenheit. Line a 9-inch springform pan with parchment paper for easy removal later.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until it reaches a coarse sand consistency. Press this mixture into the bottom and about two-thirds up the sides of the springform pan. Wrap the bottom of the pan with heavy-duty aluminum foil to prevent water from seeping in. Set aside.

In a stand mixer, blend the softened cream cheese and sugar on medium speed until thoroughly smooth, approximately 2-3 minutes. Remember to scrape down the sides of the bowl.

Incorporate the eggs one at a time on low speed, ensuring each one is fully mixed in before adding the next.

Pour in the RumChata, vanilla, cornstarch, cinnamon, and kosher salt. Mix until just combined, about 30 seconds.

Pour the filling over the prepared crust. Carefully place the springform pan inside a deep roasting pan. Add hot water to the roasting pan until it’s about halfway up the sides of the springform pan, creating a gentle water bath.

Bake for 65-70 minutes, or until the top is golden and the edges are set but the center is slightly jiggly.

Let your cheesecake cool in the pan on a wire rack for at least an hour, then refrigerate for a minimum of 4 hours (or ideally overnight!).

Just before serving, top the cheesecake with fluffy whipped cream and a sprinkle of cinnamon for a gorgeous finish!