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Preheat oven to 325 degrees Fahrenheit
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Line the bottom of a 9" springform pan with parchment paper. Spray with nonstick spray
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Grind the cookies in a food processor until ground
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In a bowl, mix the ground cookies and the melted butter
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Press this mixture on the bottom of the springform pan
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Place the springform pan in the freezer while you make the cheesecake
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In a mixing bowl, add the cream cheese and mix on high speed until creamy, 3-4 minutes
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Scrape the sides of the mixing bowl with a spatula
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Add the sugar, cinnamon and vanilla. Mix on medium speed
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Add the eggs, one at a time, beating well after each addition
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Finally, add the Chila 'Orchata and mix. Scrape the sides of the mixing bowl with a spatula
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Pour this mixture on the springform pan
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Place springform pan inside a bigger pan and pour about 1 inch of boiling water (water bath)
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Bake for 38-45 minutes or until center just jiggles a bit
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Remove from oven and throw away the hot water. Cool on a wire rack for 1 hour
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Place cheesecake in the fridge to cool overnight