DULCE DE LECHE CHEESECAKE

Preheat oven to 350° F. Spray a 9-inch springform pan with non-stick cooking spray. Combine cookie crumbs, butter and cinnamon in a medium bowl; stir until consistency resembles wet sand. Place buttered bread crumbs in springform pan and press. Cover the bottom and a third way up sides of pan evenly with crumbs. Bake for 12 minutes. While crust bakes, place cream cheese and sugar in a bowl of a stand mixer. Mix until smooth. Add eggs, one at a time, scraping sides of bowl in between each addition of eggs. Add dulce de leche, vanilla and salt. Mix until smooth. Transfer mixture to prepared springform pan; bake for 55-60 minutes or until cheesecake appears to be set in the center (it will still be wobbly). Transfer to cooling rack. Run a small knife around the cheesecake cake. Release springform pan and let cake cool completely.

To prepare topping: Combine dulce de leche and heavy whipping in a medium saucepan. Stir until consistency is smooth and pourable. Spread dulce de leche mixture over cheesecake and cover top evenly. Sprinkle with sea salt and enjoy.