Preheat oven to 350

Line a 9x13-inch baking pan with nonstick foil.

Mix crumbs and butter and press into bottom.

Bake 10 minutes and cool.

Once cool, spread on the dulce de leche carefully.

Lower oven to 325 °

Gently microwave the chocolates until melted and smooth. Set aside.

In a mixer, beat the cream cheese and sugars.

Add cocoa and then the eggs/yolks one at a time.

Add heavy cream, melted chocolates and vanilla.

Pour over the dulche de leche and bake approx 45 mins.

Center will still have a little wobble.

Cool and then chill several hours.

Microwave cream to almost a boil.

Place chips in heatproof bowl and pour on the cream.

Cover 1 minute and whisk smooth.

You can pour on bars while in pan, then chill and cut.

Or you can slice cheesecake to serve and pour on warm ganache.