Churro Cheesecake (Gluten Free!)

We've had a lot of guests over for dinner lately that say they can't have gluten. So I've been playing with recipes making them usable for them.  I developed a recipe for cheesecake that my kids absolutely love! The crust tastes similar to a churro and the recipe is so super easy to make! 

Basically all I did was substitute rice chex for graham crackers in my crust recipe.  You can easily make things work for you by substituting!  Know someone who is lactose intolerant and celiac?  Just add fruit to the crust.  No allergies?  Then sit back and enjoy.

Crust:
1/3 cup butter
1/4 cup sugar
1 1/4 cups crushed rice chex
2 shakes of cinnamon (maybe about 1/4 teaspoon)

To crush chex, put in a gallon size ziplock bag and crush with a rolling pin or your hands.
Melt butter; stir in sugar, cinnamon, and crushed rice chex. Spread in 9 inch pie plate and press down. Bake at 359 for 4-5 minutes or refrigerate for 1 hour.

Cheesecake:
2- 8 ounce packages of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs

Mix cream cheese, sugar, and vanilla with electric blender until smooth. Add eggs and mix until blended. Pour into crust andbake at 350 for 40 minutes. Cool and refridgerate about 3 hours. (Taken from the Philadelphia Brand Philly 3-step Cheesecake reciepe)

Bon Appetit!