In a medium saucepan, combine water, vegetable oil, and salt. Bring to a boil.

Remove from heat, and stir in flour until a dough forms. Let it cool slightly.

Beat in eggs, one at a time, until the dough is smooth.

Heat oil in a deep pan or fryer to 350°F (175°C).

Pipe the churro dough into the hot oil using a piping bag, cutting it to your desired length.

Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

In a bowl, mix 1/2 cup sugar and cinnamon. Roll the fried churros in this mixture while they’re still warm.

In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and mix until creamy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Preheat your oven to 325°F (160°C) and grease a springform pan.

Layer the bottom of the pan with the churros, cutting them if necessary to fit.

Pour the cheesecake batter over the churro layer, spreading it evenly.

Bake for 40-45 minutes, or until the center is set and the top is lightly golden.

Allow to cool before refrigerating for at least 4 hours or overnight.

Serve chilled, and top with additional cinnamon-sugar or your favorite sauce. For a refreshing twist, pair with Sugar Free Ice Cream!