Dulce de Leche Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Create the cheesecake batter
   In a large mixing bowl, beat the cream cheese on medium speed until completely smooth, about 3-4 minutes. Add 1 cup sugar and beat until well incorporated. Add 3/4 cup of the dulce de leche and vanilla extract, beating until smooth. Add eggs one at a time, beating just until combined after each addition. Stir in sour cream and salt until just blended. Do not overmix.
3. Prepare water bath
   Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan. Pour the cheesecake batter into the prepared crust.
4. Bake the cheesecake
   Pour hot water into the roasting pan to come about halfway up the sides of the springform pan. Carefully transfer to the oven and bake for 1 hour to 1 hour and 15 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken.
5. Cool gradually
   Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks. Remove from the oven and water bath, and run a knife around the edges to loosen. Let cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
6. Add the topping
   Before serving, warm the remaining 1/4 cup dulce de leche slightly in the microwave until pourable. Drizzle over the top of the cheesecake, allowing some to drip down the sides. Garnish with whipped cream and toasted pecans.