Preheat oven to 325 degrees
2 cups crushed waffle cones
1 tsp cinnamon
3 Tbsp sugar
1/2 cup butter melted
Mix crumbs, cinnamon and sugar in a small bowl. Add butter stir until all crumbs are coated. Press in to the bottom and up the sides of a 9inch springform pan. Place in the freezer while you make filling.
4-8oz blocks philadelphia cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
1 Tbsp vanilla
3 eggs, room temperature
1 cup La Lechera (Mexican sweetened condensed milk)
In mixer whip cream cheese until fluffy, about 4-5 minutes on medium (4). Add sugar, cornstarch and vanilla, continue to mix until combined on medium (4). Turn mixer to low(1) and add eggs 1 at a time just until blended. Stir in by hand the La Lechera. Pour into crust and bake for 75 minutes. Remove from oven place on cooling rack. Let cool for 15 minutes, then run knife around edges. Cool for another 45 minutes on rack. The place in fridge for at least 4 hours.
In microwave melt 4 oz chopped semisweet chocolate. Stir in 1 tsp of shortening. Drizzle over top and place back in fridge until ready to serve.