Form the crust: Combine the crumbled graham crackers and melted butter in a mixing bowl. Transfer this to an 11-inch sized tart pan and use either your hands or something flat like a glass cup to push the crust mixture into the bottom and sides of the pan. Make sure it’s in their firm and is relatively smooth. Place this in either your fridge or freezer for 30 to 40 minutes so that the crust sets.

Make the cheesecake filling: Use either a stand mixer or a large mixing bowl + hand mixer and beat the softened cream cheese for 2 minutes. Add the powdered sugar, vanilla extract, and roughly half of the dulce de leche to the cream cheese. Continue to beat all of these ingredients together for another 2 minutes or until thoroughly incorporated. Finally, add the cup of whipped cream and use a spatula to gently fold it into the beaten ingredients until everything is combined.

Assemble the cheesecake: Once the crust has set you can take it out of your fridge or freezer. Then pour the remaining dulce de leche over the crust and gently spread it to form a smooth layer. Finally pour the cheesecake filling over the dulce de leche layer and use a spatula to smooth out the top.

Let the cheesecake sit in your fridge for at least 4 hours so that sets up and becomes firm.

Slice up the dulce de leche cheesecake tart and enjoy!