Ingredients

Crust:
2-1/4 cups ground graham crackers
2 tablespoons sugar
1/2 teaspoon cinnamon
10 tablespoons unsalted butter, melted

Filling:
3 (8 oz) packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche
2 teaspoons vanilla extract

Glaze:
2/3 cup purchased delce de lech
2-3 tablespoons (or more) whipping cream

Instructions

For the crust:
Preheat oven to 350 degrees. Coat 13 x 9-inch pan with nonstick spray. Mix graham crackers, sugar and cinnamon. Add melted butter; stir until coated. Transfer to pan. Press evenly onto bottom of pan. Bake until crust is ligh golden, about 10 minutes. Cool completely.

For the filling:
Blend cream cheese and sugar in food processor until smooth and creamy, stopping occasionally to scrape down sides of bowl. Add eggs, one at a time, pprocessing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread over cooled crumb crust. Bake until just set in center and edges are puffed and slight cracked, about 38 minutes. Transfer to rack. Cool completely.

For glaze:
Heat dulce de leche and 2 tablespoons whipping cream in microwave safe bowl in10 second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour. Poru glaze over cooled cheesecake, spread evenly. Refrigerate until chilled, about 1 hour.

Can be made up to two days ahead. Cut bars into 4 strips lengthwise and 6 strips crosswise. When ready to serve, sprinkle with fleur de sel.

Dessert