Capirotada Cheesecake

For the syrup: Boil 5 cups of water with 200 gr piloncillo, 1 cinnamon stick, and 1/4 of a small onion on high heat until the piloncillo dissolves and the onion is tender/transparent.

For the capirotada: Put 1 loaf of toasted french bread, 1 stick of melted butter, 1 cup toasted peanuts, 1 cup shredded unsweet coconut, 1 cup diced queso fresco, and 2 sliced bananas in a bowl. Add the syrup and mix until all the bread is soaked. Strain and remove any extra liquid. Pan spray an oven-safe glass dish and transfer the capirotada mixture into it.

For the cheesecake mix: Blend 2 blocks of cream cheese, 4 eggs, 1 can condensed milk, and 1 can evaporated milk. Add the first half of this mixture over the capirotada. Arrange banana slices evenly on top, then add more cheesecake mix (avoid overloading the pan if there's any mix left over). Cover the pan with a piece of foil, spraying the inside of the foil with pan spray. Bake at 385°F (196°C) for 40 minutes. Enjoy hot, warm, or cold!