Make the crust

Cup of Yum
1. Pulse cookies in a food processor until finely crumbled.
2. Add the melted butter and pulse to combine until the mixture resembles wet sand, it may have lumps from the pecans.
3. Press the crust mixture evenly into the bottom and up the sides of a 9-inch springform pan.
4. Cover with plastic wrap and refrigerate the crust while you make the filling.

Make the filling

1. Using a stand mixer or hand mixer, beat the cream cheese until completely smooth and fluffy.
2. Add in the can of dulce de leche and continue beating until combined and smooth.
3. Slowly mix in the sour cream and vanilla extract, continuing to beat until completely combined.
4. Scrape down the sides and bottom of the bowl as needed to incorporate all the ingredients.
5. Gently fold in the 2 cups of whipped topping by hand, mixing just until light and incorporated. Do not beat.

Add the filling to the crust

1. Spread the cheesecake filling evenly into the prepared crust.
2. Place the dulce de leche from the second can into a microwave-safe bowl and heat in the microwave for 30 seconds.
3. Stir well and then drizzle the dulce de leche over the top of the filling. Use a spatula to gently spread it into an even layer.

Chill

1. Cover the springform pan tightly with plastic wrap and refrigerate the cheesecake overnight

Serve

1. When you ready to serve, remove the plastic wrap and the outside of the springform pan.
2. Pipe on the remaining whipped topping, cut into slices and serve drizzled with extra dulce de leche if you like!