– Preheat oven. Combine cookie crumbs, butter, and sugar in a small bowl. Pour into a greased springform pan, then press into an even layer along the bottom. Wrap the bottom and sides of the pan tightly in heavy duty aluminum foil and bake.
– Beat cream cheese, sugar, and vanilla until smooth and creamy. Scrape down the sides, add eggs and beat until fully incorporated and mixture is well mixed and fluffy. – Pour the cheesecake mixture over the cooled crust.
– Pour melted dulce de leche on top of cheesecake mixture, use a knife to swirl. – Place springform pan in a large baking pan, fill with hot water. Bake.
– Let cheesecake cool for an hour in the oven, then remove and continue at room temperature until fully cool.
Refrigerate 4 hours or overnight before serving.