Crust: 1 cup graham cracker crumbs and 4 tablespoons butter, melted
Toppings: shredded coconut, toasted
3 packages (8 ounces each) cream cheese, softened
3/4 cup coconut milk
1/3 cup condensed milk
3/4 cup sugar
1 tablespoon rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 tablespoons all-purpose flour
Preheat oven to 350°F. Grease a 9-inch springform pan. Wrap the pan in heavy duty aluminum foil to make it waterproof.
Make the crust: combine the graham cracker crumbs and butter. Press onto the bottom of pan. Bake at 350° for 8 minutes. Set aside to cool.
In a bowl, combine coconut milk, condensed milk, vanilla, and rum. In separate bowl or stand mixer, beat together the cream cheese, sugar and flour until smooth. Add the eggs, one at a time, and beat on low just until fully incorporated. Gradually stir in the other wet ingredients, cinnamon and nutmeg. Pour filling over crust.
Add about an inch of hot water to a larger baking pan. Place springform pan in the center of the water-filled pan.
Bake at 325°F for about 1 hour and 30 minutes or until center is just set and top is lightly browned. Allow to cool in the oven with the oven door slightly propped open.
Remove springform pan from water bath. Carefully run a knife around edge of pan to loosen. Refrigerate for at least 3-4 hours or overnight before serving. Dust with a little more cinnamon and sprinkle toasted coconut on top. Slice and serve.