Step 1

Lightly oil and line a 23cm springform cake tin with baking paper. Put the biscuits into a food processor and pulse until fine, then add the melted butter and mix together. Tip into the tin, spread out and press down firmly to make an even-layered base. Put into the freezer to set while you prepare the rest of the cheesecake.

Step 2

Put the soft cheese into a mixing bowl and, using a hand whisk, whisk until fluffy. Add the icing sugar and mix together until smooth. Pour the cream into a separate bowl and, using a hand whisk, whisk into very soft peaks. Gently fold the cream into the cheese mix.

Step 3

Put 400g of the cheesecake mix into another bowl and fold in 170g dulce de leech until completely mixed through. Spoon over the cheesecake base and smooth out into an even layer.

Step 4

Spoon the remaining plain cheesecake mix over the top of the dulce de leche layer and  smooth. Using the back of a teaspoon, make 8-10 shallow wells on the surface. Dollop in little portions of the remaining dulce de leche.

Step 5

Take a wooden skewer and drag it through the top of the cheesecake, swirling the dulce de leche into the cheesecake mix. Put the cheesecake into the fridge to set for 4 hours or leave overnight.