Heat oven to 350°F. In a the bowl of a food processor, process cereal into fine crumbs. Add the butter, sugar and salt and pulse until mixture resembles wet sand. Press the mixture in the bottom and half way up the side of a 9-inch springform pan. Bake for 10 minutes and set aside to cool; reduce oven temperature to 325°F.

Meanwhile, clean the bowl of the food processor.

When crust is cool, wrap the bottom of the pan with heavy-duty foil, making sure it goes up the sides; set aside.

In the clean bowl of the food processor, purée the cream cheese, sugar, eggs, egg yolk, RumChata, sour cream, rum, cinnamon and salt until smooth. Pour the mixture into the cooled crust and smooth the top with an offset spatula. Place the pan in a high-sided roasting pan. Create a water bath by pouring enough water in the roasting pan to go half way up the sides of the foil-wrapped springform pan. Bake until the cheesecake is golden on top with a slit wiggle in the center, about 1 hour 45 minutes. Turn off the oven and leave the cheesecake in the oven for 1 hour. Remove from the oven and allow to cool completely on a  wire rack. Refrigerate for at least 4 hours before topping.

In a small bowl, mix together the cinnamon and sugar; set aside.