Dulce de Leche Cheesecake with a Maria Cookie Crust.

Add condensed milk; beat until smooth, 1 minute.

Beat in eggs, vanilla and 3 tbsp. dulce de leche (caramel) until combined, 3 minutes.

Pour filling into prepared crust. Bake until golden brown and set, but still a little wiggly in the middle, 45 – 55 minutes.

Turn off oven; partially open oven door.

Let cheesecake sit in oven until it come to room temperature, about 1 hour.

Transfer cheesecake to refrigerator; cool completely, at least 4 hours.

Remove cooled cheesecake from sprigform pan.

Place remaining dulce de leche in ziplock bag.

Using scissors, snip small hole in corner of bag. Applying even pressure on “pastry bag,” paint stripes on your finished cheesecake.