Get out an 8x8 pan and line it with parchment paper, with a little hanging over the sides.
Graham Crackers (10)
Dark Brown Sugar (3 Tbsp)
Ground Cinnamon (1/4 tsp)
Butter (1/2 cup)
together in a bowl until it is like wet sand.
Press it into a firm crust in the bottom of the baking dish and freeze it for 15 minutes.
While it freezes, make the filling. Stir the
Cream Cheese (2 cups)
PATRÓN® Silver Tequila (3 Tbsp)
Granulated Sugar (1 cup)
Sea Salt (1 tsp)
Vanilla Extract (1/2 tsp)
together until smooth and luscious.
Evenly spread that cheesecake mixture over the cold crust and put the baking tray back in the freezer to freeze for at least 2 hours until solid. This makes it easier to cut.
Remove the cheesecake from the tray by lifting it out by the parchment and transferring it to a cutting board.
Peel away the parchment carefully and make 5 equal cuts both vertically and horizontally. This will yield 36 cute little bites. Keep them in the refrigerator until you want to serve them, and enjoy!!