No-Bake Cinnamon Cookie Cheesecake– La Monarca Bakery

Name: No-Bake Cinnamon Cookie Cheesecake– La Monarca Bakery
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; 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.; 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.

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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
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.
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.