Preheat the oven to 180C and have a pie mold ready to use.

Melt the butter and set aside.

Use a food processor to crumble the Maria cookies and once ready pour into a mixing bowl. Next process the walnuts until fine then add to the bowl. Add the cacao powder, sugar, ground cinnamon, vanilla extract and mix until well combined.

Slowly pour in the melted butter and mix until the mixture comes together. If needed add a little bit more melted butter to help the pie crust bind together. It shouldn't fall apart when pressed together.

Add the pie crust mixture into a glass pie dish (or you can also use a buttered or line pie tin or springform pan) and use your finger to firmly press it into the dish. You can also use a cup to help you press the crust into the edges. Make sure to create an even layer and go up the sides of the pie mold.

Place in the refrigerator until ready to use.

Add the cream cheese, vanilla extract, small pinch of salt if using, the evaporated milk and sweetened condensed milk into a mixing bowl. Using a hand mixer on low speed begin mixing the ingredients until well combined - making sure that the cream cheese is completely broken down. You can increase to medium speed in small intervals but try not to whip too much air into the mixture otherwise the cheesecake will deflate a lot once it cools down.

Crack the eggs into a separate bowl. Then lightly whip until well combined. Again being careful not to add too much air. Then lightly mix the egg mixture into the cream cheese mixture until well combined.

Next pour the cheesecake mixture into the prepared pie dish. Lay on a baking sheet and bake in the center of the oven for 45 minutes or until set. The center of the pie should feel tender but firm. If the cheesecake begins to brown you can cover with aluminum foil to prevent browning too much.

Once baked through, remove from the oven and allow to come to room temperature. Then refrigerate for at least 4 hours or overnight.

Serve chilled with fresh seasonal berries for a pop of color and taste. Enjoy!