Step 1

Preheat oven to 350°F.**

Step 2

Combine the cookie crumbs and butter until thoroughly mixed. Divide the crust mixture evenly among 6 4.75-inch round tart pans with removable bottoms. Alternately, you can use a 9-inch round tart or pie pan. Press the mixture firmly and evenly into the bottom of the pan(s).

Step 3

Bake for 12 minutes. Set aside to cool completely.

Step 4

Using an electric mixer on medium speed, beat the cream cheese, dulce de leche, sugar, and vanilla until smooth.

Step 5

In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture.

Step 6

Transfer the filling to the crust(s) and spread evenly. Refrigerate for at least 4 hours before serving.

Step 7

Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.

Step 8

Sprinkle the sugar over the cream. Whisk until combined. Gradually add the cocoa powder.

Step 9

Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.

Step 10

Spread the whipped cream over the top of the chilled cheesecake. Sprinkle with cookie crumbs.