Recipe: Dulce de Leche Caramel Cheesecake

Crust
1 cup graham cracker crumbs
1/3 cup hazelnut crumbs or graham cracker crumbs
1/4 cup sugar
4 tablespoons of butter, melted

Cake Batter
32 ounces cream cheese
1 cup sugar
3 tablespoons cornstarch
12 ounces of caramel yogurt
1 tablespoon vanilla extract
4 eggs
1/2 cup dulce de leche

Sour Cream Topping
2 cups sour cream
1/4 cup sugar
1 teaspoon caramel topping + drizzle
hazelnut crumbs


instructions
1. Preheat oven to 350 degrees.
2. Mix crust ingredients and press into the bottom of 10-inch springform pan.
3. Bake the crust for about 10 minutes then reduce oven to 325 degrees.
4. Cream together the cream cheese and sugar.
5. Beat in the cornstarch, yogurt, and vanilla.
6. Beat in eggs one at a time.
7. Microwave the dulce de leche in a small bowl to loosen it up, then mix in 1/4 cup of the batter mixture.
8. Pour half of the batter on top of the crust. Then dollop half of the dulce de leche mixture on top of that. Repeat to use remainder of both mixtures.
9. Insert knife into the mixtures and swirl to create marbled effect.
10. Bake for about an hour.
11. While cake is baking, prepare the topping by beating together sour cream, sugar, and a teaspoon of the caramel topping.
12. After cake has baked for an hour, remove from oven and allow it to cool for about 10 minutes.
13. Spread topping mixture over cake evenly.
14. Zig Zag extra caramel over the cake and use knife to cut a design.
15. Sprinkle hazelnut crumbs over topping.
16. Bake for 10 more minutes, then remove from oven and cool on wire rack.
17. When cake is completely cool, refrigerate overnight.
18. Serve with fresh whipped cream and sprinkle lightly with powdered sugar.