Dulce de Leche Cheesecake

Crust

2 cups (240g) graham cracker crumbs

6 tablespoons (75g) sugar

1/2 cup (115g) melted butter

1. mix all ingredients together. Gently press on bottom and halfway up the side of a 9"-10" (22-25cm) springform

2. bake at 350°F (180°C) for 10 minutes. Set aside 

Filling

24 ounces (700g) cream cheese, room temperature

1/3 cup (65g) granulated sugar

14 ounces (400g) dulce de leche

1/2 cup (125g) full fat sour cream

1 tablespoon vanilla extract

1/4 teaspoon salt

3 large eggs, room temperature

1. in a bowl with paddle attachment, beat the cream cheese until light and fluffy

2. add sugar, 3/4 of the dulce de leche, sour cream, vanilla extract and salt. Beat the mixture until well combined

3. add eggs one at a time and mix briefly. Do not overmix the batter

4. pour batter onto prepared crust

5. place a baking pan right beneath the rack where you will be placing your cake, and fill it with some boiling water

6. place cake on oven rack and bake for 60-70 minutes. The sides should have set and the center of the cake should be a little jiggly. Turn of oven, and leave the cake inside with the oven door ajar for 30 minutes

7. chill overnight

8. mix rest of dulce de leche with some heavy cream. Heat to combine. Cool and spread over cheesecake