- 4 tablespoons (1/2 stick) unsalted butter, melted plus more for the pan
- 30 chocolate wafer cookies (from 9 oz package)
- 1 pound cream cheese, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 cup dulce de leche
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Flaky sea salt, for garnish
- Heat oven to 325°F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
- Pulse the cookies until fine crumbs form in a food processor. Add the butter and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the prepared dish. Bake until firm, 7 to 9 minutes.
- Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium-high, scraping down the side of the bowl as necessary, until smooth, 1 to 2 minutes. Add the sour cream and beat until smooth. Add ¾ cup of the dulce de leche and beat to combine. Beat in the eggs and vanilla, scraping down the sides twice. Pour over the cooked crust.
- Bake, rotating once, until the cheesecake is almost set but jiggles slightly in the middle, 35 minutes. Cool completely in the pan, then refrigerate for at least 2 hours.
- Spoon the remaining ¼ cup dulce de leche over the cheesecake. Chill until set, about 15 minutes but up to 2 days.
- Sprinkle with the salt just before serving.
Tip: It’s important when making cheesecake that all of the ingredients are at room temperature. This will insure that everything thoroughly mixes together without any lumps.