• Preheat oven to 325 degrees fahrenheit. Prepare a 9 or 10-inch springform pan by spraying it well with pan spray. Set aside.

Crust

• Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
• Add the crumb mixture into the prepared springform pan and press evenly into the bottom. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust. You may alternatively press it into the bottom and then half way up the sides if that is the style of crust you prefer.
• Bake for 10 minutes. Set aside to cool completely.

Cheesecake Filling

• Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more, until smooth.
• Add sugar and sour cream and beat at medium/low speed until just combined. Scrape the bowl again and mix 10 seconds.
• Add eggs and vanilla and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. At this point the batter should be smooth and fairly runny.
• Prepare the springform pan by carfully wrapping the outside with 4 sheets of 18-inch heavy duty aluminum foil. You may use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
• Place the wrapped pan in a deep roasting pan. You may alternatively use a baking sheet, so long as the sides are about 2 inches deep.
• Add half of the cheesecake batter to the pan. Spoon about half of the warm dulce de leche over the top of the batter and swirl with a knife, being careful not to go too deep into the batter. You don’t want to hit the crust with the knife.
• Layer the rest of the cheesecake batter on top and swirl the remaining dulce de leche on top.

Baking

• Add very hot water to the baking pan until there is about 1 ½ inch of water around the springform pan. Carefully place the pan on a rack in the lower 3rd of the oven.
• Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
• Once the cheesecake is mostly firm, with just a slight wobble in the center, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
• Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan.
• Chill in the fridge for at least 6 hours.
• Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.