Dulce de Leche Cheesecake with a Maria Cookie Crust.

Instructions

1- Heat oven to 325ºF.

2- Place cookies in bowl of food processor.

3- Pulse 30 seconds, or until finely ground.

4- (Or, crush them by hand by placing cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed); transfer cookie crumbs to bowl.

5- Add softened butter, stirring until combined.

6- Transfer cookie mixture to 9” spring form pan.

7- Using your fingers, press cookie crumbs evenly onto bottom and sides of pan.

8- Bake until firm and fragrant, about 10 minutes.

9- Allow to cool.

10- Set electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes.

11- Add condensed milk; beat until smooth, 1 minute.

12- Beat in eggs, vanilla and 3 tbsp.

13- dulce de leche (caramel) until combined, 3 minutes.

14- Pour filling into prepared crust.

15- Bake until golden brown and set, but still a little wiggly in the middle, 45 – 55 minutes.

16- Turn off oven; partially open oven door.

17- Let cheesecake sit in oven until it come to room temperature, about 1 hour.

18- Transfer cheesecake to refrigerator; cool completely, at least 4 hours.

19- Remove cooled cheesecake from sprigform pan.

20- Place remaining dulce de leche in ziplock bag.

21- Using scissors, snip small hole in corner of bag.

22- Applying even pressure on “pastry bag,” paint stripes on your finished cheesecake.