Preheat the Oven

• Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Make the Crust

• In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
• Press the mixture firmly into the bottom of the prepared springform pan to create an even layer.

Prepare the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Gradually add the sugar and continue mixing until well combined and fluffy.
• Add the eggs one at a time, mixing on low speed until just incorporated. Avoid overmixing.
• Mix in the vanilla extract and dulce de leche until smooth.

Fill the Springform Pan

• Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.

Bake the Cheesecake

• Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Cool and Chill

• Remove the cheesecake from the oven and let it cool to room temperature.
• Once cooled, refrigerate for at least 4 hours or overnight to fully set.

Add Toppings

• Before serving, drizzle the top of the cheesecake with additional dulce de leche.
• If desired, garnish with whipped cream and chopped pecans or walnuts for added texture.