CHURRO CHEESECAKEYield: 10INGREDIENTS1 cup water3 tablespoons butter1 pinch salt1 cup flour3 eggs2 (8 ounce) packs of cream cheese, softened. 1 can sweetened condensed milk1 tablespoon vanilla extract1 packet unflavored gelatin, dissolved in ¼ cup cold water 1 cup whipped creamSugar and cinnamon to tastePREPARATION1. In a saucepan combine water, butter and salt, bring to boil. Add the flour and mix well. 2. Cook for a few minutes while stirring and remove from heat.3. Add the eggs one by one, beating well between each addition.4. Transfer the dough to a bag with a nozzle and pipe a large spiral on the base of a springform pan. 5. Freeze the base until it is firm.6. Preheat a large pot of oil to 350˚F/175˚C. (make sure the pot is wide enough for the entire churro base to fit!)7. Fry the churro base until it is golden brown on both sides. 8. Transfer it to a plate and sprinkle with sugar and cinnamon to taste. Place the churro base in the springform pan and reserve.9. For the filling, in a bowl, beat the cream cheese, condensed milk, vanilla and hydrated gelatin until smooth. Then fold in the whipped cream. 10. Pour the mixture on the churro base and refrigerate for 4 hours or until it is firm.11. Sprinkle with sugar and cinnamon to taste.12. ENJOY!All music provided by Audio Network and Warner Chappell Inc. Used with permission