1. Preheat the oven to 340°F. 

For the cookie crust: 

1. Place the ingredients in a bowl and press with your fingers until you get a crumbly dough. 
2. Place the dough in a round mold of 6 to 8 inches in diameter, previously greased with vegetable oil or butter. Press to cover the entire surface. 

For the cheesecake: 

1. Place all the ingredients in a blender and blend at medium speed until you get a smooth, lump-free mixture. 
2. Pour the mixture into the mold and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out dry. 

Tip: To prevent the cheesecake from browning too much or cracking, you can bake it in a water bath. This will make the baking a bit slower but more even and without as many cracks in the cheesecake. You can also add cocoa to the cookie crust mixture for a chocolate touch.