No-bake Cinnamon Cookie Cheesecake

No-Bake Mexican Hojarasca Cheesecake

Ingredients

• 3 packages (approx. 36 cookies) Monarca Cinnamon Cookies

• 8 Tbs (1 stick) unsalted butter, melted

• 2 8-ounce packages cream cheese, room temperature

• 1/2 14-ounce can (3/4 cups) sweetened condensed milk

• 1/4 cup fresh lemon juice

• 1 teaspoon vanilla extract

Directions

• Put cookies in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

• Pour crumbs into a medium bowl. Add butter, and stir until well combined.

• Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.

• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

• Unclasp sides of pan, and remove cheesecake.