Dulce de Leche Cheesecake for 12 Slices

Instructions:

1. Preheat oven to 325°F (160°C) and grease the bottom of a 9-inch springform pan.
2. Combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and slightly up the sides of the pan.
4. Bake the crust for 10 minutes until toasted, then set aside to cool.
5. Beat softened cream cheese and sugar on medium-low speed until completely smooth.
6. Fold in the sour cream and vanilla extract, mixing just until combined.
7. Add eggs one at a time on the lowest speed possible, stopping as soon as streaks disappear.
8. Fold in 1/2 cup of dulce de leche using a spatula to create a marbled effect.
9. Pour batter over the cooled crust and smooth the top with an offset spatula.
10. Drop dollops of extra dulce de leche on top and swirl with a toothpick into ribbons.
11. Bake for 50–60 minutes until edges are set but the center still has a gentle jiggle.
12. Turn off the oven, crack the door open, and let the cake sit inside for 1 hour.
13. Remove from oven, cool completely on a wire rack, then refrigerate for at least 6 hours.
14. Finish with a sprinkle of flaky sea salt before serving.