special equipment

8-inch springform pan

1. Preheat the oven to 350°F. Grease an 8-inch
   springform pan, then line it with parchment paper and
   grease the paper.


2. Mix together the crust ingredients, then press the
   crust mixture into the prepared pan.


3. Combine the cream cheese, sweetener, maca
   powder, and vanilla with a hand mixer until blended.
   Add the eggs one at a time, mixing on low after each
   addition, just until blended. Pour the batter on top of
   the crust in the springform pan.


4. Set up a water bath: Wrap aluminum foil entirely
   around the bottom and halfway up the sides of the
   springform pan to prevent water from leaking into the
   removable bottom of the pan. Place the wrapped pan
   inside a roasting pan (or any baking dish with sides)
   and place the pans in the oven. Pour hot water into the
   roasting pan so that it comes halfway up the sides of
   the springform pan. (Note: A water bath helps cook the
   cheesecake evenly; however, the cheesecake can be
   baked without it. See the note on here if you choose not
   to use a water bath.) Bake for 1 hour or until the center
   of the cheesecake is almost set. Let the cake cool
   completely in the pan before removing the outer ring.