Sweet Mexican Cheesecake

1. 1

   Preheat oven to 350F

2. 2

   Do NOT pre-grease pie pan.

3. 3

   Butter in the crust acts as its own non-stick agent.

4. 4

   Grate or finely chop whole package of cookies in blender, powder consistency is ideal

5. 5

   Pour cookie powder into pie pan and add butter.

6. 6

   Butter is best measured by eye, add butter slowly and work cookie powder into butter to form a dough.

7. 7

   Be careful not to bring mixture to a greasy consistency.

8. 8

   Should still appear dull rather than shiny

9. 9

   Once dough has been created flatten in pie pan and work up edges evenly until you have a uniform pie crust

10. 10

    Rinse blender or with handheld mixer blend cream cheese, egg, vanilla, and condensed milk until smooth and creamy.

11. 11

    At this point you can taste the mixture and add more vanilla as per taste

12. 12

    Pour mixture into prepared pie crust and then place on center rack in oven

13. 13

    Allow appx.

14. 14

    20mins to bake, pie should have risen and edges should no longer be a beige color but a faint golden brown.

15. 15

    Add or reduce baking time to achieve this color as ovens vary

16. 16

    Do NOT place cheesecake immediately in fridge, it will spoil and turn sour!

17. 17

    Remove cheesecake and allow to cool at room temperature for about 1hr or until top no longer feels warm to the touch

18. 18

    Once cool you may now refridgerate.

19. 19

    Best served chilled.

* Per serving · 4 servings · Values may vary.