To make the crust: Place cookies in the bowl of a food processor fitted with a metal blade and pulse until broken down into fine, sandy crumbs, about 1 minute. Transfer crumbs to a medium bowl, add melted butter and a pinch of salt and, using a flexible spatula, mix until crumbs are fully moistened, about 30 seconds.

Scrape crumb mixture into a 9-inch pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Continue pressing until the crumbs form a compact, even layer across the bottom and sides of the pan. Refrigerate the crust until firm, at least 15 minutes. (Once the crust is firm, you can wrap it in plastic and refrigerate for up to 2 days.)

To make the filling: Adjust oven rack to lower-middle position and preheat the oven to 375°F (190°C). Meanwhile in a blender, combine evaporated milk, condensed milk, eggs, vanilla extract, cream cheese, and queso fresco. Blend on high speed until smooth but not aerated, about 30 seconds.

Place chilled crust on a rimmed baking sheet, then pour filling into crust. Carefully transfer baking sheet with filled pie to the oven. Bake until the filling is lightly browned and set at the edges with a firm jiggle in the center, 40 to 45 minutes.

Set baking sheet with finished pie on a wire rack and let cool for 1 hour. Transfer pie to the refrigerator and chill until filling is firm, at least 6 hours or overnight.

When ready to serve, slice into wedges with a chef’s knife, carefully slide a pie server under the crust, making sure it reaches all the way to the tip of each wedge, and serve.