Dulce de Leche Cheesecake

This recipe is inspired by Reeni and Moon-sweet Kitchen Cat@Cinnamon Spice & Everything Nice and DULCE DE LECHE "San Ignacio" CHEESECAKE (The easy way)

Dulce de Leche, differing from caramel, which is made with sugar, corn syrup, milk or cream, and butter, is simply sweetened condensed milk boiled down to a thickened sauce. It is especially popular in South American countries.

Crust	Filling
150 g Almond chocolate cookies, crumbled 100 g Butter, melted Pinch of salt	450 g Philiadelphia 12% balance cream cheese 120 g Sugar 2 Eggs 150 g 3.5% yogurt 1 tbsp Cornstarch 240 ml Dulce de leche Juice and zest of 1 lemon

1. Toss the cookie crumbs into the melted butter in a mixing bowl. Reserve 1 tablespoon of the mixture for the topping. Press the rest of the mixture onto the bottom and up 3cm high of a greased 24cm spring form pan. Chill until it’s ready for use.
   
2. Using electric mixer beat balance cream cheese and sugar in a large mixing bowl until smooth. Add yogurt and eggs, beating until just blended. Stir in cornstarch, dulce de leche, lemon juice and zest until blended.
   
3. Pour the mixture into the crust and sprinkle the top with reserved cookie crumbs. Drizzle some milk caramel over if desired. Steamed bake the cheesecake at 165C/330F for 65 minutes until almost set. Turn oven off. Leave the cake with the oven door ajar for 1 hour. Cool completely and chill at least 4 hours or overnight until firm.