Make It
Step 1
Preheat oven to 325° F.
Step 2
Combine graham cracker crumbs, butter and sugar in a small bowl. Press onto bottom and 1 inch up side of a 9-inch springform pan. Bake for 12 minutes.
Step 3
Place morsels in a dry, microwave-safe bowl. Microwave on HIGH (100%) power for 45 seconds; stir. Microwave at 15-second intervals, stirring until smooth.
Step 4
Beat cream cheese in large mixer bowl with electric mixer until smooth. Beat in eggs. Beat in melted morsels. Beat in flour and vanilla extract. Spoon mixture into crust and spread evenly.
Step 5
Bake for 35 to 40 minutes or until cheesecake is firm and knife inserted in center comes out almost clean. Remove from oven.
Step 6
Spoon dollops of dulce de leche over top of hot cheesecake. Allow to stand a few minutes to soften, then carefully spread over surface not quite to edge. Cool to room temperature. Refrigerate for several hours or overnight.
Step 7
Run a knife around edge of cheesecake. Loosen side and remove. Cut into wedges to serve.
