1-First, preheat your oven to 325°F and mix the chocolate chip cookie crumbs, melted unsalted butter, and granulated sugar in a small bowl until well combined. Press this mixture into the bottom and up the sides of a greased 7-inch springform pan to create an even crust layer, then wrap the pan tightly in heavy-duty aluminum foil and bake for about 10 minutes until it’s deep golden brown. Let the crust cool while you prepare the filling.

2-Next, in a stand mixer, beat the softened cream cheese, granulated sugar, and pure vanilla extract until it’s creamy and smooth, which takes about 2 minutes. Add the lightly beaten eggs and mix on medium-low until everything is incorporated and fluffy, then pour this filling over the cooled crust. Drizzle the melted dulce de leche over the top and swirl it gently with a knife for that signature look.

3-Place the springform pan in a larger baking pan and add about 1 inch of hot water to the outer pan for a water bath. Bake for 45-50 minutes until the edges turn golden and pull away slightly, with the center still having a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before removing it to cool to room temperature and refrigerating for at least 4 hours or overnight.