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).