Coquito Cheesecake

Preheat oven to 325ºF and grease a 9” springform pan with nonstick cooking spray. Wrap the outside of prepared springform pan tightly with 1 layer of heavy-duty aluminum foil. Place cookies in bowl of food processor. Pulse until finely ground. Add melted butter and process until resembles wet sand. Transfer cookie mixture to prepared springform pan. Using bottom of flat 1-cup dry measure or your fingers, press crumbs evenly onto bottom and halfway up the sides of pan. Bake until firm, 10 minutes, cool on rack.

In large bowl of electric mixer on medium speed, beat cream cheese, sugar, cinnamon and nutmeg until smooth, about 1 minute. Beat in eggs, one at a time, scraping down the sides of the bowl as needed, until combined, about 2 minutes. Beat in coquito and cornstarch on low speed until combined, about 1 minute.

Pour filling into prepared crust. Tap pan gently against counter to release any air bubbles. Place springform pan inside large baking pan. Pour hot water inside baking pan until it reaches halfway up the springform pan. Bake until edges are set and cheesecake wobbles just slightly, about 1 hour 15 minutes. Turn off oven, partially open oven door. Let cheesecake sit in oven until room temperature, about 1 hour. Allow to cool completely at room temperature. Refrigerate for at least 4 hours. Remove sides of springform pan from cheesecake. Top decoratively with whipped cream, sugared cranberries and rosemary springs.

Note: If you prefer, make crumbs by placing cookies in heavy zip-top bag and pound with the bottom of a heavy saucepan or rolling pin until finely crushed.