Preheat oven to 325°F. Lightly spray a 9-inch springform pan with baker’s spray and line the bottom with a piece of 9-inch round parchment paper. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. This will help to ensure that no liquid from the water bath seeps into the springform pan while baking the cheesecake. Set aside.

In a medium mixing bowl, combine together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir together until the crust mixture is evenly combined.

Press the graham cracker crust mixture into the bottom of the prepared springform pan and ¾ of the way up the sides of the pan. You can use a flat-bottomed dry measuring cup to gently and evenly press the crumbs to form a tightly packed crust. Bake in the center rack of the oven for 15 minutes. Allow the crust to cool on the counter while you prepare the cheesecake batter.

While your crust is baking and cooling, you can make your cheesecake filling by adding the softened cream cheese and granulated sugar to a large mixing bowl. Mix on medium speed, using a handheld mixer, for 1-2 minutes or until the cream cheese is smooth and fluffy.

With the mixer on low speed, add the eggs and egg yolk one at a time, being sure to fully incorporate each egg as they are added. You may need to scrape down the sides and bottom of the bowl to ensure that the cheesecake batter is getting evenly mixed.

Add the sour cream, heavy cream, Fireball cinnamon whisky, and cornstarch to the bowl and continue to mix on low just until all the ingredients are fully incorporated and the cheesecake batter is smooth. Do not overmix this batter, as you want as few air bubbles as possible in the cheesecake.

Pour the batter into the baked graham cracker crust and smooth the top.

Place the cheesecake into the center of a large roasting pan. Very carefully pour 4-5 cups of very hot water into the bottom of the roasting pan. Depending on the size of your pan, you will want the water to go up about ½ inch up the side of the springform pan. This will create a water bath for your Fireball cheesecake to gently bake.

Bake for 1 hour to 1 hour 10 minutes or until the center of your cheesecake just barely jiggles when moved. Turn off the heat to the oven and crack the oven door open 1 inch while leaving the cheesecake inside the oven, and allow the cheesecake to cool down slowly for 1 hour. This helps to prevent the top of the cheesecake from cracking while cooling.

Remove the cheesecake from the roasting pan, release the side spring of the pan, and place the cheesecake into the refrigerator to chill and set for at least 8 hours or up to overnight. You want to be sure that the Fireball cheesecake is fully set before garnishing and slicing.

You can garnish the cheesecake by placing the thawed extra creamy whipped topping into a large piping bag fitted with a large decorative tip and pipe decorative rosettes that can be topped with a sprinkle of ground cinnamon and the red hot cinnamon candies. Do not add your garnish until you are ready to slice and serve your cheesecake.