Make It
Step 1
Place cookies in food processor; cover. Pulse until fine crumbs form. Pour into a medium bowl. Add melted butter; mix to combine. Press crumbs onto bottom of a 9-inch tart pan with removable bottom. Place in refrigerator for 30 minutes.
Step 2
Microwave dulce de leche in small pitcher or liquid measuring cup until easy to pour. Pour over crust in a circular design. Refrigerate for 10 minutes.
Step 3
Place cream cheese in a medium bowl. Microwave morsels in a small, dry, microwave-safe bowl for 45 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Pour chocolate over cream cheese and mix until fully combined. Stir in sriracha sauce.
Step 4
Pour cream cheese mixture over tart. Spread evenly and gently. Refrigerate for 2 hours. Serve dusted with cayenne pepper or ground cinnamon, if desired.
