Dulce de Leche Cheesecake

Cheesecake is a desert which is near and dear to most of us... so rich, so full and so decadent! I have been in love with it ever since I first tried it at The Cheesecake Factory a few years ago! I wanted to try making it for a long time and so I started my research on the web. Below is my version of the recipe that I used (combining multiple versions out there)... It may look difficult; but believe me I had the same opinion about making cheesecake until I tried making this one, I'd say it is super easy (yes you will need patience as unlike traditional cakes, you cannot dig into it moments after you take it out of the oven!). So here is the recipe; I hope you try it soon and let me know your experiences in the comments below!

 Ingredients

• For the base
• 2 ¹/₂ cups of powdered graham crackers
• One stick + 2 tbsp unsalted butter (melted in microwave)
• 2 tbsp dark brown sugar
• For the main cheesecake layer
• 16 ounces of cream cheese (I used reduced fat) - softened at room temperature
• ¹/₂ cup of Dulce de Leche (freshly prepared or room temperature)
• ²/₃ cup sour cream (I used reduced fat)
• 2 tablespoon all-purpose flour
• ³/₄ cup + 2 tbsp sugar
• Pinch of salt
• 1 tbsp vanilla extract
• 3 eggs (at room temperature)
• For the topping
• 1 cup sour cream
• 1 can Dulce de Leche (freshly prepared or room temperature)

• For decoration (optional)
• 2-3 tbsp Dulce de Leche (freshly prepared or room temperature)

 Method:

• Pre-heat the oven to 350F. Spray a 9" spring pan generously with nonstick cooking spray. Cover the outside of the pan with a heavy duty aluminum foil (we need this for the water bath of the cheesecake later in the cooking process)
• Using a hand held blender, mix the ingredients for the cheesecake base. Now layer it on your pan using your fingers and a flattened spoon press it down to even out the base keeping it raised from the edge by a bit (I like the edge of my cheesecake to be slightly raised, about ¹/₂ cm.. If that is not your preference, simply flatten it out evenly all across). Bake in the oven for approx. 12-13 min.
• Once your base has baked well, take it out and let it cool for about 20 min so that you are able to handle the pan using bare hands. This step is very important to ensure even baking of the cream cheese layer of the cake. If you do not let it cool down, you risk burning your cream cheese mixture at the layer where it sandwiches with the base.
• Heat water in a kettle (we are prepping this for baking our cheesecake in the water bath).
• While the base is baking, lets prepare the cream-cheese layer. In a mixing bowl, add the cream cheese and using a hand held/standing mixer blend it smooth (ensure no lumps of the cream remain else it will not be good when that gets to your finished product). Scrape down from the sides so that everything is mixed well.
• Now to the cream cheese, add the Dulce de Leche and blend smooth again. 
• To the mixture, add sour cream and blend smooth.
• Mix all purpose flour, sugar and salt together and add to the mixture and blend smooth (incorporate very well). This step will take longer than others.
• Blend in vanilla extract. At this point, the mixture should be very well incorporated so that no lumps remain.
• As a last step, add the eggs, one at a time, mixing after the addition of each egg just enough to incorporate it. DO NOT over mix.
• Add your cream cheese mixture to your pan and jiggle it a little to even it out and remove air bubbles (if any).
• Now, in a large tray (you can use a large aluminum serving tray), place your pan and then slowly add the hot water from the kettle and place it for baking (you can do this however you are comfortable; I find it easy to place the tray and the pan in the oven first by pulling the rack partially out and add the hot water to the tray while it is lying on the rack.)
• Bake at 325F for 45-60 min. This stage of the cheesecake is considered done when you touch the top of the cake and it is not wet anymore and on gently shaking the pan, it jiggles (like jelly). A toothpick inserted would come out almost clean. I always say not all ovens are same so it is best if after 30 min, you keep checking at every 5-10 min to see if it is done.
• Remove the pan from the tray (let the tray continue to be in the oven; this will ensure the water maintains its temperature) and let it cool on a wire rack for about 20 minutes.
• While the cake is baking, prepare the top layer. In a mixing bowl, whisk together the Dulce de Leche and sour cream using a hand-held/standing mixer. I personally find it easier to just whisk it manually; the method you use is totally up to you!
• Add the topping to the cooled down cake and even it out using an offset icing spatula (try and even out all the bubbles as much as possible as that will give a very finished look to your cake)
• Bake at 325F for 20-25 min in the water-bath (similar to the cream cheese layer, you'll know it is done when you see a jelly-like-jiggle).
• Take the pan out of the tray and let it cool on a wire rack. Once it has cooled down a bit and it is easy to handle, remove the outer aluminum foil covering (do not open the spring pan yet... the cake has not set completely yet). If you see a bit of water in the foil, DO NOT panic... your cake will still be fine as it chills in the refrigerator :)
• Once the pan is cool enough for you to handle it with bare hands, wrap a cling wrap by carefully putting it on the layer of your topping and then cover the sides of the pan; remove air bubbles if any... (if you wrap it at the top of your pan, when your cake is cooling in the refrigerator, water bubbles will form on your cling wrap which will then drip on your cake and that will steal away the perfect look of your cake!)
• Now, this step will be extremely difficult but it is very important - let it chill in the refrigerator overnight.
• To remove the cake from the pan, run a knife on the sides to to ensure nothing is sticking to the walls of the pan. Open the spring (this should come out easily if you have sprayed it well). Now, to remove the cake out of the base of the pan, run a large offset icing spatula (or anything that is long enough and doesn't have a sharp edge) all around and carefully lift it and supporting it by your hand, quickly place it on your serving plate. 
• Now, this decoration layer is completely optional (I love Dulce de Leche so for me, the more the merrier!). Once the cheesecake has cooled down a bit, spread a thin layer of Dulce de Leche atop your cheesecake using an offset spatula and let it chill in the refrigerator for 30 min to ensure it sets well.
• Your cheesecake is now ready to serve.

Enjoy!!