Preheat the oven to 325 degrees. Line a 9 inch springform pan on the inside as well as the outside. Prepare a larger roasting pan about half full with water for a water bath. Set aside.

Using a food processor, crush the graham crackers.

In a small bowl, combine the graham crackers, melted butter, sugar and cinnamon. Mix to combine until it looks like wet sand.

Press the graham cracker mixture into the bottom and sides of the prepared pan. Set aside.

In the bowl of a stand mixer, combine the sugar and softened cream cheese. Cream until smooth.

Add in the eggs. Mix thoroughly, scraping the sides often.

Add in the Rumchata, flour and Greek yogurt. Mix thoroughly, scraping the sides often, until the filling is smooth.

Pour the filling into the prepared crust.

Place the entire pan into the water bath.

Bake in the preheated oven for about 50-60 minutes or until the edges are set and there is a slight jiggle in the center.

Remove from the oven and allow to cool to room temp.

Cover with plastic wrap and refrigerate for at least 4 hours to set, if not overnight for best results.

When ready to serve, whip the heavy cream to stiff peaks. Transfer the cream to a piping bag fitted with a large star tip and pipe small mounds to decorate.

Sprinkle with a decoration of cinnamon to garnish.