Mexican Made, American Owned.

Mash-Up Cinco de Mayo With a Sopapilla Cheesecake.

Cinco de Mayo is Saturday, and that's all sorts of amazing news. One of the most celebrated drinking holidays of the year? A it falls on a Saturday this year? Super score.

Listen: We pretty much use any holiday as an excuse to drink. But this is actually a legit day to celebrate. Cinco de Mayo is a celebration of Mexican heritage and pride — not to be confused with Mexican Independence Day, which comes on September 16.

Consumption of food and alcohol are the two most popular ways to celebrate Cinco de Mayo in the United States. Lucky for us, we're really good at those two things.

We're also really good at taking other countries foods, alcohols and holidays, and tweaking them just a bit to fulfill our own American desires. So, this Cinco de Mayo, celebrate Mexico's heritage and pride and the United States' selfishness with some cheesecake sopapillas.

Ingredients: 1 (8 oz.) package of softened cream cheese; 2 cans of crescent rolls; 1 cup of sugar; 1 tsp vanilla extract; 1/2 cup melted butter; 1/2 cup sugar; and 1 tsp cinnamon.

Directions:
1. Preheat oven to 350 degrees.
2. Spray a 13″-by-9″ baking pan with cooking spray.
3. Beat cream cheese, 1 cup of sugar and vanilla extract until creamy.
4. Unroll one can of crescent rolls and press into bottom of baking dish.
5. Spread cream cheese mixture over dough.
6. Cover mixture with remaining crescent roll dough.
7. Pour melted butter directly onto dough and spread evenly.
8. Sprinkle 1/2 cup sugar and 1 tsp cinnamon on top.
9. Bake 15 to 30 minutes or until golden brown.
10. Down it with a Lime-a-Rita you bought from your local grocer's beer aisle.

Happy Cinco de Mayo, y'all!