I frequently visit Mexican restaurants with authentic mexican food, and my favorite dessert is their cheesecake that is quite different from the American one. I dont have the recipe, but I searched in Spanish for "postres mejicanos" (mexican desserts) and I have a few recipes for you. The fact that she cooks her cheesecake in Bain Du Marie is absolutely natural in Latin American Countries where we are used to cooking our custards in this european fashion but it is not necessary when baking a cheesecake.

Capirotada

4 "salty" bolillos or 20 slices of white bread
8 oz. lard or butter
2 large tomatoes, boiled until soft
1/4 medium onion
2 lbs. "piloncillo" or dark brown sugar
3 - 2" cinnamon sticks
1 clove (the seasoning not the garlic)
4 black peppercorns
3 C. water
1/2 lb. grated Chihuahua cheese (you may substitute a mild cheddar)
3.5 oz. raisins
3.5 oz. chopped pecans
3.5 oz. slivered almonds
Garnish
5 green maraschino cherries, chopped
5 red maraschino cherries, chopped

If using bolillos, slice them in 1/4" thick slices. Brown the bread in butter or lard, a few slices at a time. Grind the tomatoes with the onion in a blender. In a medium saucepan, heat 1 Tbsp. oil and add tomatoe mixture, sauteé for approximately 2 minutes. Add the water, piloncillo or brown sugar, cinammon, clove and peppercorns. Simmer for 7 minutes or until thickened. Remove the cinnamon, clove and peppercorns. In a large, greased baking dish, place a layer of toasted bread, sprinkle with raisins, pecans and almonds, cover with sauce and sprinkle cheese over top. Add another layer of bread and repeat process ending with cheese. Bake at 325 F. for 35 minutes. Garnish with cherries and serve warm.

Pastel de Queso con Fresas y Tequila:
Strawberry-Tequila Cheese Cake

Ingredients For the crust:
3 cups graham cracker crumbs
1/2 cup sifted confectioners' sugar
1 stick plus 1 tablespoons butter, melted

Preheat the oven to 350º. Place the crumbs in a bowl and stir the sugar and butter into the crumbs until well blended. Press the mixture with a wooden spoon or the palm of the hand into a 12" spring-form pan. Bake for 10 minutes, remove from oven and cool completely before filling. If preparing crust ahead of time, keep chilled in refrigerator.

Ingredients For the filling:
8 oz. softened cream cheese
1 stick softened butter
1 cup sifted confectioners' sugar
1 1/2 tablespoons tequila
1/4 teaspoon salt

Beat cheese and butter together with an electric mixer until light and fluffy. Add remaining ingredients and beat until thoroughly blended. Spread evenly in pre-baked crust and chill in refrigerator at least 2 hours before topping with the glaze (below.)

Ingredients For the glaze:
3 cups strawberries
1/2 cup sugar
2 tablespoons butter
2 tablespoons freshly-squeezed lime juice
4 tablespoons triple sec
2 tablespoons tequila
1 tablespoon cornstarch

Wash, hull and quarter the strawberries; set aside. Combine remaining ingredients in a medium-size saucepan, bring to a boil and cook, stirring with a wire whisk, over medium heat until thickened and smooth. Add strawberries and and boil 1 minute longer. Allow to cool completely and spread the glaze on the chilled cheesecake. Refrigerate the cake for at least 4 hours before serving. Serves 12.