Dulce de Leche Bars (Print Version)

# Ingredients:

01 - 2 1/4 cups of crushed graham crackers.
02 - 2 tablespoons granulated sugar for the base.
03 - 1/4 to 1/2 teaspoon ground cinnamon, adjust to taste.
04 - 10 tablespoons of butter, melted.
05 - 24 oz softened cream cheese.
06 - 1 cup sugar for the filling.
07 - 3 eggs, at room temperature.
08 - 1/2 cup smooth dulce de leche for filling.
09 - 2 teaspoons pure vanilla extract.
10 - 2/3 cup dulce de leche for drizzling.
11 - 3 or more tablespoons heavy cream.
12 - Fleur de sel for sprinkling on top.

# Instructions:

01 - Combine graham crumbs, sugar, cinnamon, and butter. Press the mix into a greased 13x9 pan. Bake it at 350°F for 10 minutes.
02 - Beat the cream cheese and sugar until creamy. Mix in dulce de leche, then add the eggs one at a time, followed by vanilla.
03 - Spread the filling over the crust. Bake it for about 38 minutes or until it's just set. Let it cool fully.
04 - Warm up dulce de leche with heavy cream until it’s easy to pour. Cover the cheesecake with it. Set it in the fridge for at least 1 hour.
05 - Slice it into 24 bars. Sprinkle a bit of fleur de sel on top before serving.

# Notes:

01 - Ingredients work better at room temperature.
02 - The topping will stay soft and gooey.
03 - This dessert can be made up to 2 days in advance.

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