Dulce de Leche Cheesecake with a Maria Cookie Crust.

Ingredients

• 7 oz Maria Cookies
• 1/2 cup Unsalted Butter
• 16 oz Cream Cheese
• 16 oz Cream Cheese
• 1 Can Sweetened Condensed Milk
• 4 Eggs
• 1 ½ tbsp Vanilla Extract
• Garnish Dulce de leche

Directions

1. Step 1: Heat oven to 325ºF.
2. Step 2: Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. (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.
3. Step 3: Add softened butter, stirring until combined.
4. Step 4: Transfer cookie mixture to 9” spring form pan. Using your fingers, press cookie crumbs evenly onto bottom and sides of pan. Bake until firm and fragrant, about 10 minutes.
5. Step 5: Allow to cool.
6. Step 6: Set electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes.
7. Step 7: Add condensed milk; beat until smooth, 1 minute.
8. Step 8: Beat in eggs, vanilla and 3 tbsp. dulce de leche (caramel) until combined, 3 minutes.
9. Step 9: Pour filling into prepared crust. Bake until golden brown and set, but still a little wiggly in the middle, 45 – 55 minutes.
10. Step 10: Turn off oven; partially open oven door.
11. Step 11: Let cheesecake sit in oven until it come to room temperature, about 1 hour.
12. Step 12: Transfer cheesecake to refrigerator; cool completely, at least 4 hours.
13. Step 13: Remove cooled cheesecake from sprigform pan.
14. Step 14: Place remaining dulce de leche in ziplock bag.
15. Step 15: Using scissors, snip small hole in corner of bag. Applying even pressure on “pastry bag,” paint stripes on your finished cheesecake.