Preheat to an oven temperature of 325 degrees. 

 Line a 9 inch spring form pan on the inside and the outside with heavy-duty foil. 

Prepare a high-sided roasting pan about half full with water for a water bath.  Set aside. 

Crush the graham crackers into fine crumbs in the bowl of the food processor.

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

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

In the bowl of a stand mixer, combine cream cheese and sugar.  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 let cake cool to room temperature on a wire rack.

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 the top of the cheesecake with cinnamon or caramel sauce to garnish.