Creamy and silky. Not overly sweet. It makes you think you can eat more than one slice.
For the base:
1-1/4cupschocolate cookie crumbs (125g)
For the cheesecake filling:
3/4cupcream cheese (170g)
1cupdulce de leche (304g)
2cupswhipped cream(1 cup whipping cream -- or 2 cups cool whip)
If desired, top with:
2tablespoonsdulce de leche
For the base: In a medium bowl mix the cookie crumbs, sugar, and butter. Press mixture into a pie pan (if you don´t have one, use an 8×8 inch baking dish). Keep it in the freezer while making the filling.
For the filling: with an electric mixer, beat cream cheese, dulce de leche and vanilla until creamy. To this, add one cup of whipped cream and fold. Add the rest of the whipped cream and fold until well incorporated.
Pour the filling into the prepared crust and refrigerate for an hour before serving. If desired, serve with whipped cream and some dulce de leche (heat up the dulce de leche and drizzle over the cheesecake).
Cover with plastic film and keep in the refrigerator for up to a week.