Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed graham crackers and melted butter. Mix well until the crumbs are evenly coated.
3. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
4. In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing until combined.
5. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
6. Pour half of the cream cheese mixture over the prepared crust in the springform pan.
7. Drizzle half of the dulce de leche over the cream cheese layer, allowing it to spread slightly.
8. Pour the remaining cream cheese mixture over the dulce de leche layer in the pan.
9. Drizzle the remaining dulce de leche over the top and use a knife to gently swirl it into the cream cheese mixture for a marbled effect.
10. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly golden.
11. Once baked, remove from the oven and let the cheesecake cool to room temperature in the pan.
12. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.
13. When ready to serve, top each slice with whipped cream and a drizzle of caramel sauce.