Rumchata Cheesecake

• 1 package (10 ounces) shortbread cookies, finely crushed
• 4 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3/4 cup vanilla Greek yogurt
• 3/4 cup RumChata liqueur
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 carton (16 ounces) frozen whipped topping, thawed
• Ground cinnamon, optional

1. Preheat oven to 325u0b0. Securely wrap bottom and sides of a greased 9-in. springform pan with a double thickness of heavy-duty foil (about 18 in. square). Combine cookie crumbs and butter. Press onto bottom of prepared pan.
2. Beat cream cheese and sugar until smooth. Beat in yogurt, RumChata and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
3. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4. Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.

shortbread cookies, butter, cream cheese, sugar, vanilla, liqueur, vanilla, eggs, frozen whipped topping, ground cinnamon

Taken from www.tasteofhome.com/recipes/rumchata-cheesecake/ (may not work)