It's originally from La Vina in San Sebastian, but now a bunch of the pintxo bars have it. I had it at La Vina and a couple of other places when we visited Spain earlier this year. But honestly, the ones I've made at home (I use the Bon Appetit recipe) are better than theirs. It's super creamy and the burnt/carmelized outside is basically a savory crust. I don't generally go for cheesecake but this one is special.