Ingredients
1 package (10 ounces) shortbread cookies, finely crushed4 tablespoons butter, melted4 packages (8 ounces each) cream cheese, softened1 cup sugar3/4 cup vanilla Greek yogurt3/4 cup RumChata liqueur1 teaspoon vanilla extract4 large eggs, room temperature, lightly beaten1 carton (16 ounces) frozen whipped topping, thawedGround cinnamon, optional
Preparation
Preheat oven to 325°. 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.
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.
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.
Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.
