1 - Heat oven to 325ºF.

2 - Place cookies in bowl of food processor.

3 - Pulse 30 seconds, or until finely ground.

4 - (Or, crush them by hand by placing cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed); transfer cookie crumbs to bowl.

5 - Add softened butter, stirring until combined.

6 - Transfer cookie mixture to 9” spring form pan.

7 - Using your fingers, press cookie crumbs evenly onto bottom and sides of pan.

8 - Bake until firm and fragrant, about 10 minutes.

9 - Allow to cool.

10 - Set electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes.

11 - Add condensed milk; beat until smooth, 1 minute.

12 - Beat in eggs, vanilla and 3 tbsp.

13 - dulce de leche (caramel) until combined, 3 minutes.

14 - Pour filling into prepared crust.

15 - Bake until golden brown and set, but still a little wiggly in the middle, 45 – 55 minutes.

16 - Turn off oven; partially open oven door.

17 - Let cheesecake sit in oven until it come to room temperature, about 1 hour.

18 - Transfer cheesecake to refrigerator; cool completely, at least 4 hours.

19 - Remove cooled cheesecake from sprigform pan.

20 - Place remaining dulce de leche in ziplock bag.

21 - Using scissors, snip small hole in corner of bag.

22 - Applying even pressure on “pastry bag,” paint stripes on your finished cheesecake.