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DIRECTIONS:
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1.
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Preheat oven to 350 degrees.
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Begin to boil a large pot of water for the water bath.
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2.
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Mix together the crust ingredients and press into your preferred pan.
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You can press the crust just into the bottom, or up the sides of the pan too bakers choice.
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Set crust aside.
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3.
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Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth.
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Add eggs, one at a time, fully incorporating each before adding the next.
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Make sure to scrape down the bowl in between each egg.
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Add heavy cream, water, chicken bouillon, taco sauce, lime juice, tequila, and jalapeno juice and blend until smooth and creamy.
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4.
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Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface.
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Place chopped pickled jalapenos on top of cheese cake and slightly press in.
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Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
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If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
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I used 2, 8 inch foil pans and baked for 20-25 minutes, but if youre using a spring form pan, bake for 45-55 minutes.
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5.
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Bake 20-25 until it is almost done this can be hard to judge, but youre looking for the cake to hold together, but still have a lot of jiggle to it in the center.
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You dont want it to be completely firm at this stage.
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Close the oven door, turn the heat off, and let rest in the cooling oven for one hour.
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This lets the cake finish cooking and cool down gently enough so that it wont crack on the top.
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After one hour, remove cheesecake from oven and lift carefully out of water bath.
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Let it finish cooling on the counter, and then cover and put in the fridge to chill.
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Once fully chilled, it is ready to serve.
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Serve with Jalapeno jelly poured on top, and Fritos!
