The filling is flavored with dulce de leche, a rich caramel sauce famous in Latin countries, which also serves as a soft coating for the bars. A sprinkle of sea salt transforms this dessert into a salty-sweet delicacy.

Ingredients yields 24
Crust:
Spray with nonstick vegetable oil
2 1/4 cup coarsely ground graham crackers (equivalent to 17 whole graham crackers)
2 teaspoons sugar
1/4 teaspoon cinnamon powder
1 1/4 stick (10 tablespoons) melted unsalted butter
3 8-ounce containers of filling Room temperature Philadelphia brand cream cheese
1 cup of sugar
three huge eggs
1/2 cup dulce de leche purchased* 2 tablespoons vanilla extract
2/3 cup store-bought or homemade dulce de leche glaze
3 teaspoons (or more) whipped cream (heavy)
Flor de sel
Step 1: Prepare the crust
Preheat the oven to 350 degrees Fahrenheit. Nonstick spray a 13 x 9 x 2-inch metal baking pan. In a medium mixing basin, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until evenly coated. Place crumb mixture in pan. Press evenly into the bottom of the pan. Bake for 10 minutes, or until the crust is light golden. Allow to cool completely on a rack.

Step 2 is for filling.
In a food processor, combine cream cheese and sugar until smooth and creamy, about 1 minute, stopping occasionally to scrape down the sides of the bowl. Add eggs one at a time, processing for 3 to 5 seconds between additions to combine. Blend in the dulce de leche and vanilla for about 10 seconds. Evenly distribute the batter over the cooled crust. Bake for 38 minutes, or until the center is just set and the edges are puffed and slightly cracked. Transfer to a cooling rack to cool entirely.

Step 3: Apply the glaze
Melt the dulce de leche and 3 tablespoons cream in a microwave-safe bowl in 10-second increments. Stir to combine, adding more cream by teaspoonfuls if the mixture is too thick to pour (the amount of cream required will vary depending on the kind of dulce de leche). Spread the glaze evenly over the chilled cheesecake. Refrigerate for 1 hour or until cooled (glaze will be soft). DO IT AHEAD: It is possible to prepare this dish two days ahead of time. Cover and chill.

Step 4
Cut the cheesecake into 4 strips lengthwise, then 6 strips crosswise to make 24 bars. Sprinkle fleur de sel on top of the bars.

Step 5 * A thick, sweet sauce made from caramelized sugar in milk or sweetened condensed milk; found in various supermarkets, specialty food stores, and Latin markets.

Step 6 ** A form of sea salt that can be found in various supermarkets and specialized food stores.