Dulce De Leche Cheesecake

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dolce-le-che

Crust
16 squares of graham crackers, ground to crumbs
2 tablespoons sugar
¼ cup butter, melted

Cheesecake:
2 (8 ounce) packages cream cheese
2 eggs
½ cup sugar
2 teaspoons vanilla extract
½ teaspoon grated lemon zest

Topping
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla extract
1 jar Dulce De Leche
Viennese Crunch candy or other toffee candy

For the crust: Heat the oven to 350 degrees. Mix together the graham cracker crumbs, sugar and the butter. Press firmly into the bottom and sides of a pie dish.

For the Cheesecake: Beat the cream cheese slightly, and then add sugar, eggs, vanilla and lemon zest. Blend until light and fluffy. Pour into the crust and bake until firm about 25 minutes.

For the topping: Combine the sour cream with the sugar and vanilla extract. Spread carefully over the pie. Cool. Refrigerate at least 8 hours.

To serve: Heat the dulce de leche over low heat until melted and gooey. Pour over the cake and sprinkle with crushed pieces of toffee. The cake should slice cleanly with the dulce de leche sauce oozing over.

Alternatively, you can slice the cake onto plates and drizzle the sauce over the cake and sprinkle it with the toffee.

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