Dulce de Leche Cheesecake

#### Graham Cracker Crust:

1. Preheat the oven to 325ºF.
2. Process the graham crackers in a food processor to fine crumbs.
3. Mix in the brown sugar and cinnamon.
4. Combine with melted butter and press into the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
5. Bake the crust for 10 minutes, then let it cool.

#### Cheesecake Batter:

1. Grease the sides of the pan with oil spray.
2. Beat the cream cheese at medium speed for 3 minutes until creamy.
3. Add the brown sugar and granulated sugar, and beat for another 2 minutes.
4. Scrape the bowl and beat for another 30 seconds.
5. Mix in the sour cream, scraping the bowl as needed.
6. Add the eggs one at a time, mixing just until combined.
7. Mix in the vanilla and salt briefly.

#### Dulce de Leche Swirl:

1. In a medium bowl, combine 1 cup of batter with the dulce de leche and cinnamon.

#### Assemble:

1. Pour some plain batter over the cooled crust.
2. Drop spoonfuls of the dulce de leche batter on top and swirl with a spatula.
3. Repeat with the remaining batters, ending with a swirl on top.
4. Tap the pan on the counter to smooth it out.
5. Wrap the bottom of the pan in foil and place it in a larger roasting pan. Add hot water to create a water bath.
6. Bake at 325ºF for 65-85 minutes. The center should jiggle slightly, and the edges should be set.
7. Turn off the oven and leave the cheesecake in for 1 hour.
8. Chill the cheesecake in the fridge for at least 6 hours.

#### To Decorate:

1. Before serving, spread the remaining dulce de leche on top.
2. Optionally, sprinkle with caramel crispearls and graham cracker crumbs.