Mexican Cheesecake

Preheat your oven to 175 degrees Celsius. Grease a 23cm springform pan and wrap the bottom and sides tightly with aluminum foil to prevent water leakage if using a water bath.

For the crust, crush the Maria cookies into fine crumbs using a food processor or by hand. In a small saucepan, melt the Unsalted butter over low heat. Add the grated Piloncillo and Mexican cinnamon to the melted Unsalted butter and stir until the Piloncillo is dissolved.

Combine the crushed Maria cookies with the butter-piloncillo mixture. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from oven and let cool slightly.