7 cookies (use your favorite cookie for crust base)
2 tablespoons butter, melted
2-8 oz package cream cheese
½ cup sugar
1 can lychee, chopped
½ cup lychee syrup from can
Preheat oven to 325 degrees F. Wrap aluminum foil on bottom of springform pan and up the sides of the pan. Butter bottom and sides of a springform pan.
In food processor, pulse almond cookies until finely grounded. Slowly add the melted butter until it just comes together. Press cookie crumbs onto the bottom of springform pan. Place in oven and bake for 5-7 minutes. Let cool.
In electric mixer, add cream cheese, lychee syrup and sugar. Beat until smooth and creamy. Add eggs one at a time. Add the chopped lychees and mix until incorporated and smooth.
Pour cheesecake mixture into the prepared pan with crust. Put springform pan in a baking pan. Pour hot water in the pan just enough to go halfway up the springform pan.
Bake cheesecake for 1 hour 15 minutes or until set. Take out oven and let cool then chill in fridge.
Cut 2 lychees in half and put in center in a circle on top of cheesecake.