Crust

Cup of Yum
1. Preheat oven to 350 degrees Fahrenheit. Line an 9 x 13 x 1-inch pan with aluminum foil or parchment paper for easy removal.
2. Mix 2 ¼ cups graham cracker crumbs, 2 tablespoons granulated sugar, and ¼ teaspoon ground cinnamon in a medium bowl. Add 10 tablespoons melted unsalted butter and stir until combined. It should resemble damp sand.
3. Press evenly in the bottom of the prepared pan and bake for about 10 minutes or until golden brown. Set aside to cool completely.

Filling

1. Add 4 (8-ounce) packages cream cheese and 1 cup granulated sugar to a large bowl and beat with a hand mixer on high speed until smooth and creamy.
2. Add the 3 large eggs one at a time, mixing until combined with each addition. Scrape down the sides and bottom of the bowl as needed.
3. Add ½ cup canned dulce de leche and 2 teaspoons vanilla extract and mix until evenly combined. Pour over the cooled crust and smooth.
4. Bake for about 35-38 minutes, until the center is just set and the edges are lightly golden brown and starting to crack. Cool completely.

Glaze

1. Add ⅔ cup canned dulce de leche and 3 tablespoons heavy whipping cream, to a microwave-safe bowl and heat it in the microwave in 10-second increments, stirring between each increment until it is soft and spreadable.
2. Pour over the cooked cheesecake and smooth over the top. Refrigerate for at least 4 hours before serving. Sprinkle with sea salt before slicing into bars and serving.