Dulce de Leche Swirl Cheesecake

Ingredients

• 0.3 cup butter melted
• 1 cup knudsen cream sour
• 32 oz philadelphia cream cheese softened
• 13.4 oz dulce de leche sweetened canned ( milk caramel)
• 4  eggs 
• 1.5 cups graham cracker crumbs 
• 0.8 cup sugar divided

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• springform pan

Directions

1. Heat oven to 325F.
2. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and remaining sugar in large bowl with mixer until well blended.
4. Add sour cream; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Remove 1-1/4 cups cheesecake batter; mix with dulce de leche.
7. Pour remaining batter over crust. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife.
8. Bake 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.