Preheat the oven to 350˚F.

In a medium bowl mix together all of the ingredients for the crust. Press them mixture into your springform pan, going about half way up the sides. Make sure it is tightly packed. Place in oven and bake for 10 minutes, remove from oven and set aside to cool. Wrap the bottom of the spring form pan with foil.

In a large bowl beat togeyjer cream cheese, sugar, cinnamon, nutmeg and salt until smooth. Add in vanilla and eggs one at a time until completely blended. Lastly add in coquito and cornstarch, mixing until cornstarch is completely blended.

Pour cheesecake batter over your crust. Place springform pan into a large baking try with high side walls. Fill the baking tray with hot water, until the water reaches about half way up the springform pan. Place in the oven and allow to bake for and hour and 15 minutes.

To cool the cheesecake, once it is done cooking turn off the heat and prop the oven door open. Allow it to cool this way for about an hour. Then remove cheesecake form oven and the bath, remove foil from around the spring form pan and allow to come to room temperature, then chill in the refrigerator for at least 2 hours.

While the cheesecake is cooking and cooling work on the topping.

Pour coquito into a small sauce pan, reserving about 1 tablespoon. Heat it up over a low heat to s immer, don't allow it to come to a boil as we don't want it to curdle. Allow it to simmer for about 10 minutes. While it is simmering in a small bowl make a slurry from remaining coquito and cornstarch, slowly pour it in to the simmering coquito, whisking until combined. Cook until it is thickened, roughly the consistency of ketchup. Set aside to cool.

Once cheesecake is cooled, spread topping on it, sprinkle with sugar and cinnamon to taste, and place back in the refrigerator for an hour.