Cookie Butter Cheesecake with Dulce de Leche

Instructions

Dulce de Leche

1. Step
   This is best made a day ahead. Remove the label from the condensed milk. Place in a small pot and cover with water. Simmer on low for about 2 hours. Let cool completely. Open the can and then transfer to a small bowl, whisk. Set aside to be drizzle over the slices when serving.

Cheesecake

1. Step
   Preheat the oven to 395°F (200°C). Line a 12-inch pan with parchment. Using a stand mixer fitted with the paddle attachment, beat the cream cheese and cookie butter until softened.
2. Step
   Add in the sugar and continue to mix. Add in the cream and milk and continue to mix until there are no lumps. Add in the eggs all at once and mix just to combine. Add in remaining dry ingredients and mix a final time until just combined. Use a spatula to transfer the mixture to the prepared pan and bake for 50 to 60 minutes minutes until the cheesecake is set around the edges but still has a wobble in the centre.
3. Step
   Tip - If you want more of a caramelized top, set your oven to broil and return the cheesecake to the oven for about 1 minute. Let cool, and then chill in the fridge until ready to serve.

Serving

1. Step
   Using a hot, wet knife, slice the cheesecake into 12 slices. Drizzle with dulce de leche and top with a generous spoonful of crumbled speculoos cookies.