This recipe is from my time in LA and the first restaurant I worked at, Canele. We always served it and for the brief moment it was off the menu everyone complained. It's Corina Weibel, the chef and owner's recipe and I'm not entirely sure why it was named Buena Chica but it stuck.
The secret to this cheesecake is not to over bake it. When it jiggles, "like a jello jiggler" it is done. And when you "frost it" with the sour cream glaze, it is easer to spread if you lay it on thick.
For the smoothest cheesecake the cream cheese most be at room temp before you begin.
You will need a 9" springform for this cheesecake.
1/2 cups finely crushed graham crackers
6 Tablespoons melted butter
3 - 8oz packages of cream cheese at room temp
1 cup of sugar