Dulce de Leche Cheesecake

Heat oven to 325ºF. Grind graham crackers and combine with butter in a bowl. Transfer cracker mixture to a pan and press evenly onto bottom and sides of pan. Bake until firm and fragrant, 7 – 10 minutes. Let it cool. In separate bowl, beat cream cheese until fluffy, then add condensed milk and beat until smooth. Beat in eggs, vanilla and 3 tablespoons of dulce de leche. Pour filling into prepared crust. Bake until golden brown and set, but still wiggly in the middle. Let cake sit in oven until room temperature. Transfer cake to refrigerator; cool completely. Place remaining dulce de leche in zip storage bag. Using scissors, snip small hole in corner of bag and squeeze onto cheesecake. Slice and serve. Serves 10.