Dulce de Leche Cheesecake Bars

Ingredients

• 24 ounce cream cheese room temperature
• 0.7 cup dulce de leche 
• 3 large eggs 
• 24 servings fleur del sel 
• 2.3 cups graham crackers whole finely (from 17 graham crackers)
• 0.3 teaspoon ground cinnamon 
• 3 tablespoons cup heavy whipping cream ()
• 1 cup sugar 
• 10 tablespoons butter unsalted melted ()
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• baking pan
• microwave

Directions

1. Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray.
2. Mix graham cracker crumbs, sugar, andcinnamon in medium bowl.
3. Add meltedbutter; stir until coated.
4. Transfer crumbmixture to pan. Press evenly onto bottom ofpan.
5. Bake until crust is light golden, about10 minutes. Cool completely on rack.
6. Blend cream cheese and sugarin processor until smooth and creamy, about1 minute, stopping occasionally to scrapedown sides of bowl.
7. Add eggs 1 at a time,processing 3 to 5 seconds to blend betweenadditions.
8. Add dulce de leche and vanilla;process until blended, about 10 seconds.
9. Spread batter evenly over cooled crust.
10. Bakeuntil just set in center and edges are puffedand slightly cracked, about 38 minutes.
11. Transfer to rack; cool completely.
12. Heat dulce de leche and3 tablespoons cream in microwave-safebowl in 10-second intervals until melted.Stir to blend, adding more cream byteaspoonfuls if too thick to pour (amountof cream needed will depend on brand ofdulce de leche).
13. Pour glaze over cooledcheesecake; spread evenly. Refrigerateuntil chilled, about 1 hour (glaze will notbe firm). DO AHEAD: Can be made 2 daysahead. Cover; chill.
14. Cut cheesecake lengthwise into 4strips, then crosswise into 6 strips, forming24 bars.
15. Sprinkle bars with fleur de sel.
16. * A thick, sweet sauce made from caramelizedsugar in milk or from sweetened condensedmilk; available at some supermarkets andspecialty foods stores and at Latin markets.
17. ** A type of sea salt; available at somesupermarkets and at specialty foods stores.