• 2 tablespoons heavy cream
• For garnish (optional):
Whipped cream
• Chocolate shavings
INSTRUCTIONS
● Preheat oven to 350°F. Mix gingersnap crumbs and melted butter until well combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
● In a large bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Mix in 1 cup dulce de leche and vanilla extract until well combined. Pour over the crust.
● Bake for 50-55 minutes or until the center is just set and the top appears dull. Remove from the oven and cool on a wire rack for 10 minutes.
● Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.
For the TOPPING
● Mix 1 cup dulce de leche with heavy cream until smooth. Spread over the cheesecake before serving.
● Garnish with whipped cream and chocolate shavings if desired.
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