Step 1

To make the crust, crush the graham crackers in a food processor until fine crumbs form.

Step 2

Add sugar and melted butter and pulse until the crumbs are evenly moistened. Transfer the crumbs into a 9-inch springform pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.

Step 3

Preheat the oven to 350°F (175°C).

Step 4

To make the cheesecake filling, in a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed. Stir in the sugar. Then add about ¾ of dulce de leche (the remaining ¼ of the can will be used for spreading on top for decoration) and sour cream. Continue to mix until combined.

Step 5

Stir in vanilla extract and salt. Beat in the eggs one at a time and mix just until combined on low speed. Transfer the batter into the prepared crust.

Step 6

Bake the cheesecake for 45-50 minutes, or until the edges are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen; cool for 2 hours. Then refrigerate to set completely for at least another 2 hours.

Step 7

When ready to serve, remove springform sides of the pan and spread the reserved dulce de leche on top. Sprinkle some sea salt, if desired. Store the cheesecake in a fridge, covered, for up to 5 days.