For Crust

Cup of Yum
1. Spray a 7" springform pan with nonstick spray
2. Line the bottom of the pan with parchment paper (optional)
3. Ground the cookies in the food processor 
4. In a bowl, mix the cookies crumbs with the melted butter
5. Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling

Filling

1. In the mixer, place the cream cheese. Mix until smooth and creamy. About 3-4 minutes. Make sure you clean the sides of the bowl with a spatula
2. Add the eggs one at a time, beating well after each addition. Don’t forget to scrape down the sides of the bowl
3. Add the flour and continue mixing
4. Add the entire Dulce De Leche. Mix well
5. Pour this filling into the prepared springform pan. Cover with foil
6. Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker)
7. Pour 1 cup of water in the instant pot. Place trivet on top
8. Cook on manual high pressure for 35-40 minutes (35 MHP)
9. Let the cheesecake cool for 10 minutes before releasing the pressure (10 NPR)
10. Remove the cake from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
11. Let it cool for 15-20 minutes before adding the topping

Topping

1. Empty the can of dulce de leche into a microwave safe bowl. Microwave 30-45 seconds or until the dulce de leche is softer and runny. Mix with a spatula
2. Pour this mixture on top of the cheesecake. Smooth it out with a knife
3. Refrigerate for 4-6 hours or until set
4. Top with sea salt
5. Unmold and enjoy!