Mexican Cheesecake

Mexican Cheesecake 1 - (8 oz) package cream cheese, softened 1 - large egg 1 - 12 oz can evaporated milk 1 - 14 oz La Lechera condensed milk (sweetened condensed milk) 1 1/2 - teaspoon Mexican vanilla 2 - 9 inch store bought graham cracker crusts dulce de leche, drizzled on top of cheesecake Preheat oven to 350 degrees. Blend the first 5 ingredients in a blender and blend until creamy. Place the graham cracker crusts on a baking sheet and pour the cheesecake batter evenly into both crusts. Cover the crust with foil (or see cooks note below) and bake for 30 minutes or until lightly golden brown on top. You want the middle of the cheesecake giggles just a bit because it will continue to cook as it cools. Insert a knife or toothpick to test if the cheesecake is done. When knife/toothpick comes out clean the cheesecake is done. Cool completely on a baking rack. Refrigerate for at least 4 hours before serving. Drizzle with dulce de leche (or top with your favorite cheesecake topping). recipe yields: two - 9 inch cheesecakes servings; 16 Dulce De Leche Cheesecake: Substitute one 13.5 oz can La Lechera Dulce De Leche for the sweetened condensed milk to make a dulce de leche cheesecake. Note: To prevent the graham cracker crust from burning on the edges, I use a handy idea that I got from Ma maw. She takes a disposable pie plate and cuts the middle out. Take the pie pan and invert it over the baking pie to prevent the crust from getting too brown. With the middle being cut out the pie can still bake without having to cover the whole pie.