Dulce la Leche Cheesecake
2 cups cookie crumbs (see note)
6 tablespoons melted butter
3 pkgs. (8 oz. each) cream cheese
1/2 cup brown sugar
1/2 cup sugar
3 whole eggs
2 tablespoons vanilla extract
2 teaspoons cinnamon
2 tablespoons caramel syrup flavoring
2 tablespoons melted butter
1 cup caramel topping
1 cup heavy cream
whipped cream w/hint of cinnamon
One hour before preparing, take cream cheese and eggs out of the refrigerator and cover to warm to room temperature.
Preheat oven to 325ºF with one rack in middle and other rack on lowest shelf. Wrap a 9-in. springform pan in a sheet of heavy duty tinfoil, mist with non-stick spray and line bottom and sides with parchment paper circle and 3-inch strip. Add butter to cookie crumbs a little at a time, only adding enough butter until mixture stays formed when pressed by spoon.
(All mixing is done at lowest speed and watched carefully and done quickly as not to over beat causing cracks and deflating)
With a 5-qt mixer, blend cream cheese and sugars on lowest setting just until smooth. Add two eggs and when incorporated, stop mixer and scrape the sides. Again, on lowest speed, add one at a time: the last egg, vanilla, cinnamon, caramel flavoring and butter. Next, add 1/2 cup caramel topping and heavy cream just until blended. Pour half of batter in pan, drizzle remaining caramel topping on top, and cover with the rest of the batter.
Place pan on middle rack in center of oven. On lowest rack place an oven safe dish or pan around 8 X 11 at least 2 inches deep filled with water. Bake for one hour, turn off oven and let stand for 30 minutes. Remove and cover with kitchen towel on counter and let stand another 30 minutes before placing in refrigerator for AT LEAST 5 hours (overnight is much better) before serving with a dollop of whipped cream and drizzled caramel.
Note: Cookies such as vanilla, shortbread, snickerdoodle, etc. may be used. Butter quantity may need to be adjusted depending on type of cookie used.