Mexican Cheesecake Recipe with Lechera (aka pay de queso)

Crust
1 Preheat your oven to 400 degrees Fahrenheit. Line the bottom of a 9-inch springform pan with parchment paper. Remove the pan's rim, place the parchment paper on the bottom, then secure the rim back. Pull the parchment paper slightly outwards and trim any excess hanging from the sides. Don't cut it too short! Spray the pan's side with cooking spray and set it aside.
2 Place cookies, melted butter, cinnamon, brown sugar, and walnuts in a food processor, and mix until you get fine crumbs. 
3 Transfer the cookie mixture and press firmly into the bottom and up to the sides of your springform pan using the back of a measuring cup, a glass, or your fingers. Bake for 10 minutes, then set it aside. Lower the oven temperature to 325 degrees Fahrenheit.
Cheesecake filling
4 In a large bowl with a stand mixer and paddle attachment, beat the cream cheese, vanilla, and salt on medium speed for about 1.5 minutes. Avoid using high speed to prevent adding extra air into the batter.
6 Add the sour cream and sweetened condensed milk and mix until just combined. Scrape down the sides and bottom of the bowl with a silicone spatula, and add the eggs one at a time, beating after each addition.
7 Pour the cheesecake mixture into the prepared baking pan with cookie crust. Tap the pan on the counter 4-5 times to release any air bubbles. Now, prepare the water bath (more information below).
8 Place your cheesecake on the middle rack of the oven and bake for 70-80 minutes. It's done when the edges are set and the middle is slightly jiggly, or when it turns golden brown.
9 Turn off the oven, prop open the door slightly with a wooden spoon, and let the cheesecake cool inside for 1 hour. Remove it from the oven, place it on a cooling rack, and run a knife around the rim to loosen it (leave the rim on). Let it cool completely, then cover it with aluminum foil and refrigerate for at least 4 hours or overnight.
10 Carefully remove the rim of the spring form pan and spread the dulce de leche on top of the chilled cheesecake. Enjoy it cold!