Dulce De Leche Cheesecake

Ingredients

• 1/2 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 3 packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 can dulce de leche
• 1/4 cup all purpose flour

Directions

1. Heat the oven to 350ºF (180ºC). Coat a 9-inch (23cm) springform pan with nonstick spray or butter, then place it on a baking sheet lined with foil so it is easier to handle and any leaks have somewhere to land.
2. In a medium bowl, stir together the graham cracker crumbs, 1 1/2 tablespoons sugar, melted butter and cinnamon until the mixture is evenly damp. Pat the crumbs across the bottom of the springform pan and up the sides by about one-third. Lightly wet hands help prevent sticking, and the base of a sturdy glass works well for getting the crust even.
3. Bake the crust for 10 to 12 minutes, until lightly browned. Take it out of the oven.
4. In a stand mixer with the paddle attached, or by hand, or in a food processor, mix the cream cheese with the sugar until the mixture is smooth. Beat in the eggs one by one, pausing after each egg to scrape the bowl. Blend in the 1 cup of dulce de leche, vanilla, and salt. Pour the batter into the prepared pan and bake for about 55 minutes, until the cheesecake looks barely set in the middle. When you gently jiggle the pan, the edges should stay still, while a small bracelet-sized circle in the center still trembles.
5. Take the cheesecake out of the oven and place it on a rack to cool. Slide a knife around the edge to release it from the pan, then leave the cheesecake until it has cooled completely.
6. Once the cake is at room temperature, heat the dulce de leche and cream or milk in a small saucepan over very low heat, stirring until smooth. Release and remove the outer ring of the springform pan. Spoon the dulce de leche topping over the cheesecake, spreading it all the way to the edge. Right before serving, finish with flaky sea salt, using just enough that each bite gets a flake or two.