Dulce de Leche Cheesecake with a Maria Cookie Crust.

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 160°C / 325°FºF.
2. 2Lay the cookies in bowl of food processor.
3. 3Pulse 30 seconds, or until finely ground. (Or, crush them by hand by placing cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed); transfer cookie crumbs to bowl.
4. 4Add softened butter, stirring until combined.
5. 5Transfer cookie mixture to 9” spring form pan. Using your fingers, press cookie crumbs evenly onto bottom and sides of pan. Bake until firm and fragrant, about 10 minutes.
6. 6RestLet it cool.
7. 7Set electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes.
8. 8Add condensed milk; beat until smooth, 1 minute.
9. 9WhiskBeat in eggs, vanilla and 3 tbsp. dulce de leche (caramel) until combined, 3 minutes.
10. 10Pour filling into prepared crust. Bake until golden and set, but still a little wiggly in the middle, 45 – 55 minutes.
11. 11Turn off oven; partially open oven door.
12. 12Let cheesecake sit in oven until it come to room temperature, about 1 hour.
13. 13Transfer cheesecake to refrigerator; cool completely, at least 4 hours.
14. 14Remove cooled cheesecake from sprigform pan.
15. 15Place the remaining dulce de leche in ziplock bag.
16. 16Using scissors, snip small hole in corner of bag. Applying even pressure on “pastry bag,” paint stripes on your finished cheesecake.