• Preheat your oven to 350°F.

Prepare the Graham Cracker Crust

• In a mixing bowl, mix together the graham cracker crumbs, sugar, ground cinnamon, and the melted unsalted butter. The mixture should remain compacted when squeezed in your hand.

  If it falls apart, add more melted butter- a tablespoon at a time- until it stays together. If the clump seeps butter, add more graham crackers until it is no longer greasy.
• Use the bottom of a measuring cup to firmly pack the graham crumbs into the bottom of a springform pan. Be sure form a small crust on the sides.
• Bake the crust for 10 minutes.

  After baking, remove the pan from the oven and allow it to cool. When the pan is cool enough to handle, wrap its bottom and sides in two layers of heavy duty aluminum foil. Be sure to avoid puncturing the foil when wrapping the pan.

Mix the Coquito Cheesecake Batter

• In a large mixing bowl, with a hand mixer or stand mixer on medium speed, blend the cream cheese, sugar, cinnamon, nutmeg, salt, and allspice together until smooth.
• Add the eggs to the bowl, one at a time. Scrape down the sides of the bowl after each egg is blended in. Continue to add the eggs in this manner until all of them have been mixed into the batter.
• Blend the Coquito and cornstarch into the batter on low speed. Mix just until the cornstarch is blended in. 

Bake, then Cool, the Coquito Cheesecake

• Pour the cheesecake batter into your baked graham cracker crust.

  Set the foil-wrapped springform pan into a larger, shallow pan that allows at least 3" of space around it. Pour hot water into the exterior pan- enough to reach halfway up the sides of the cheesecake-filled pan.
• Bake the coquito cheesecake for 1 hour and 15 minutes, or until slightly firm.
• Once the cheesecake has finished baking, turn the oven off and prop its door open. If your oven door doesn't stay open a few inches on its own, wedge a wooden spoon between the wall of the oven and the door to prop it open.

  Cool the cheesecake- in its water bath- in the oven for 1 hour.
• After an hour, remove the cheesecake from, both, the oven and the water bath. Remove and discard the foil and allow it to cool completely at room temperature- about 30 min to 1 hour.

  Cover the cheesecake by placing plastic wrap directly on the surface of the cheesecake. Place the cheesecake (still in the pan) into the fridge and allow it chill for a few hours- at least 4, but preferably overnight.

Prepare the Coquito Topping

• Remove 1 tablespoon of the coquito from the cup of coquito you're using to make the topping.

  Pour the remaining coquito into a 1 qt saucepan. Over low heat, simmer the coquito for 10 minutes to cook off the rum. If you're using alcohol-free coquito, just bring the coquito up to a gentle simmer.

  Don't allow the mixture to boil or it could curdle.
• Whisk together the reserved tablespoon of coquito and the cornstarch to form a slurry.
• Once the rum has cooked off, whisk the coquito slurry into the hot coquito in a slow, steady stream.

  Continue to cook the coquito mixture- whisking constantly- until the mixture thickens to the consistency of ketchup. The whisk should leave a trail in the mixture when it's fully thickened.

  Allow the mixture to cool to room temperature. *This topping can be made a day ahead and stored in the refrigerator after cooling.*

Top and Serve the Coquito Cheesecake

• After your coquito cheesecake has set up for a few hours, remove it from the pan.

  Stir the coquito topping until smooth, then ladle all (or half) of the topping onto the surface of the cheesecake.

  Sprinkle the surface of the cheesecake with cinnamon-sugar if desired and garnish with cinnamon sticks.
• Store the coquito cheesecake in the refrigerator and enjoy within 3 days.