18 full sheets of graham crackers (about 300gr cookies)
¼ cup (50gr) sugar
10 tablespoons (140gr) unsalted butter, melted
For cheesecake filling:
24oz (700gr) cream cheese, softened (Brick-style, full fat version)
1/3 cup (65gr) sugar
1 can (400gr/14oz) dulce de leche, divided
½ cup (125gr) sour cream
1 tablespoon pure vanilla extract
¼ teaspoon kosher salt
3 large eggs, at room temperature
Sea salt flakes for dusting, optional (I love this Maldon sea salt flakes.)
To make the crust, crush the graham crackers in a food processor until fine crumbs form.
Add sugar and melted butter and pulse until the crumbs are evenly moistened. Transfer the crumbs into a 9-inch springform pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.
Preheat the oven to 350°F (175°C).
To make the cheesecake filling, in a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed. Stir in the sugar. Then add about ¾ of dulce de leche (the remaining ¼ of the can will be used for spreading on top for decoration) and sour cream. Continue to mix until combined.
Stir in vanilla extract and salt. Beat in the eggs one at a time and mix just until combined on low speed. Transfer the batter into the prepared crust.
Bake the cheesecake for 45-50 minutes, or until the edges are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen; cool for 2 hours. Then refrigerate to set completely for at least another 2 hours.
When ready to serve, remove springform sides of the pan and spread the reserved dulce de leche on top. Sprinkle some sea salt, if desired. Store the cheesecake in a fridge, covered, for up to 5 days.