Dulce de leche cheesecake

Dulce de leche cheesecake

SERVINGS: 10 

. Vegetable oil, for brushing

. 25 chocolate Oreo cookies crushed

. 1/4 cup light brown sugar

. 1/4 teaspoon cinnamon

. 4 tablespoons unsalted butter, melted

. 7 ounces fresh cream cheese (Philadelfia), softened

. 4 ounces of dulce de leche

. 1 1/2 cups heavy cream

. 1/3 cup plus 1/4 cup granulated sugar



1.Lightly brush a 10 individual pan with vegetable oil. In a food processor, pulse the Oreos cookies, brown sugar and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pans and refrigerate until firm, 30 minutes.

2. In a bowl, beat the cheese with the dulce de leche until creamed . Add the cream and beat until the mixture is very firm, about 3 minutes. Add 1/3 cup of the granulated sugar; beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or preferably overnight.

Run a small, thin knife around the edge of the springform pan and remove the ring.