• Non-stick spray
• 2 1/4 cups finely ground whole grain crackers (from about 17 crackers)
• 2 tablespoons of sugar
• 1/4 to 1/2 teaspoon ground cinnamon
• 10 tablespoons of melted butter (1 1/4 sticks)
• 3 eight-ounce packages cream cheese, at room temperature
• 1 cup of sugar
• 3 large eggs, at room temperature
• 1/2 cup Dulce de Leche (store-bought or homemade) at room temperature (you’ll use the rest for topping)
• 2 teaspoons of vanilla extract
Coverage and finish:
• about 2/3 cup of dulce de leche (this was the rest of the can)
• 3 or more tablespoons of heavy whipping cream
• Salt Flower
Preheat oven to 350°F. Coat a 13 x 9 x 2-inch metal baking pan (a glass pan works well) with nonstick spray. (Line the pan if desired, with foil, and then spray the foil for easier removal.)
Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir to coat. Transfer the crumb mixture to the skillet. Press evenly onto bottom of pan. Bake until crust is lightly golden, about 10 minutes. Cool completely on rack.
Blend cream cheese and sugar in a food processor (recipe works well with a mixer) until smooth and creamy, about 1 minute, stopping occasionally to scrape down the sides of the bowl. Add the dulce de leche and blend until incorporated.
Add eggs 1 at a time, processing 3 to 5 seconds to mix between additions. Add vanilla, process until blended, about 10 seconds.
Pour batter over cooled crust and push and spread into an even layer. Bake until just right in the center and the edges are puffy and slightly cracked, about 38 minutes. Check the center, although puffed, it should feel slightly firm to the touch. Transfer to grill; cool completely.
Coverage and finish:
Mix the dulce de leche and 3 tablespoons of cream in a microwave-safe bowl (the cream may not mix completely) and microwave for 10 seconds. Gently stir. Continue microwaving in 10 second intervals until melted.
Stir to mix, adding more cream by the teaspoonful if it’s too thick to pour (the amount of cream needed will depend on the brand of dulce de leche).
Pour over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour. This coverage will not be firm.
Cut the cheesecake lengthwise into 4 strips, then into 6 strips widthwise, making 24 bars. Sprinkle the bars with fleur de sel just before serving.
Note: The topping always seems to have little lumps that are barely noticeable when the bars are cut. You may want to go ahead if looks matter.
Source By https://frugalhausfrau.com/2016/05/15/dulce-de-leche-cheesecake-bars/