Ingredients

For crust:

  • 3 1/2 oz graham crackers, crumbled (1cup)
  • 2 tablespoons sugar
  • 3 tablespoons unsalted butter, melted

For filling:

  • 1 teaspoon unflavored gelatin (from a 1/4 oz envelope, will be just about half of envelope)
  • 1/4 cup whole milk
  • 8 oz cream cheese, softened
  • 2 large eggs
  • 3/8 teaspoon salt
  • 1 cup dulce de leche (12 1/2 oz) (recipe follows)

For glaze:

  • 3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
  • 1/2 stick (1/4 cup) unsalted butter, cut into pieces
  • 2 teaspoons light corn syrup

Directions

  1. Make crust: Put oven rack in middle position and preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
  2. Finely grind graham crackers with sugar and a pinch of salt in a food processor or blender. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
  3. Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
  4. Glaze within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.
  5. Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)

Note: Cheesecake (without glaze) can be chilled up to 3 days.

Dulce de Leche (Milk Caramel):

  1. Pour 1 can (14 oz.) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.
  2. Remove from heat. Whisk until smooth.

Recipe from Smitten Kitchen.

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