Heat oven to 325ºF.

Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. (Or, crush them by hand by placing cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed); transfer cookie crumbs to bowl.

Add softened butter, stirring until combined.

Transfer cookie mixture to 9” spring form pan. Using your fingers, press cookie crumbs evenly onto bottom and sides of pan. Bake until firm and fragrant, about 10 minutes.

Allow to cool.

Set electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes.

Add condensed milk; beat until smooth, 1 minute.

Beat in eggs, vanilla and 3 tbsp. dulce de leche (caramel) until combined, 3 minutes.

Pour filling into prepared crust. Bake until golden brown and set, but still a little wiggly in the middle, 45 – 55 minutes.

Turn off oven; partially open oven door.

Let cheesecake sit in oven until it come to room temperature, about 1 hour.

Transfer cheesecake to refrigerator; cool completely, at least 4 hours.

Remove cooled cheesecake from sprigform pan.

Place remaining dulce de leche in ziplock bag.

Using scissors, snip small hole in corner of bag. Applying even pressure on “pastry bag,” paint stripes on your finished cheesecake.