No-Bake Horchata Cheesecake

Instructions:

1. Combine 190g cookie crumbs, 70g melted butter, and 1g cinnamon in a medium bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass to ensure a compact crust.
3. Place the pan in the refrigerator to set while preparing the filling.
4. In a large bowl, beat 450g softened cream cheese on medium-high speed for 3-5 minutes until completely smooth with no visible lumps.
5. Gradually add 90g powdered sugar, 16g cinnamon-sugar, 5g vanilla, and 60ml horchata concentrate; beat until combined and ivory-colored.
6. In a separate chilled bowl, whip 240ml heavy cream until stiff peaks form.
7. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in three batches using a cut-and-fold motion to maintain aeration.
8. Pour the filling over the chilled crust, smooth the top with a spatula, cover with plastic wrap, and refrigerate for at least 6 hours.
9. Whip 120ml heavy cream and 12g powdered sugar together.
10. Pipe small dollops of the whipped cream around the edge of the chilled cheesecake and finish with a light dusting of a pinch of ground cinnamon.