For the Crust:
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with nonstick foil, leaving an overhang. Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.
For the Filling:
1 cup dulce delche (I made mine by pouring one 14-oz can of sweetened condensed milk into an 8×8 pyrex, cover with foil, place in larger pan filled halfway with water and bake at 425 for approx 90 mins. Cool)
16 ounces room temp cream cheese
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
Pour the dulce onto the cooled crust and spread. Put in fridge while making the filling. For the filling: beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling over the dulce de leche layer evenly, and bake for 45-55 minutes at 325, or until the center only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.
For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces2 teaspoons light corn syrup
Microwave all until smooth. Pour over the cheesecake evenly and chill at least 30 mins. Cut into squares!
SERVE WITH SALTED CARAMEL
Recipe adapted from Brown Eyed Baker
