Ingredients:
+Crust:
°1 1/2 c cracker crumb graham
°1/4 c Sugar Sweetheart
°6 tbsp unsalted butter dissolved
+Fill:
°24 ounces soft cream cheese
°1 cup sweetheart sugar
°3 large eggs
°1 teaspoon vanilla extract
+Topping
°1 can (14 ounces) Dulce de Leche
*Methods:
Preheat oven to 325 degrees F. Line the 9 × 13 inch baking pan with paper paper, leaving a hang on the sides for easy removal.
In a medium bowl, mix graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of the prepared pan.
In a large bowl, whisk the cream cheese until smooth. Gradually add the sugar and continue to pulse until well mixed. Add the eggs one by one, and whisk until combined. My heart is in vanilla extract.
Pour the cream cheese mixture over the shell, spread evenly.
Drop spoons of dulce de leche over the top of the cheesecake mixture. Use a knife to convert Dulce de Leche into a cheesecake mixture.
Bake the cheesecake for 45-50 minutes, or until the edges are golden in color and the center almost adjusts.
Removing cheesecake from the oven and allow it to cool. Once cooled, cool the cheesecake in the fridge for at least 2 hours before cutting into bars and serving.
Enjoy !