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1
Preheat oven to 400 degrees F.
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2
Mix crust ingredients together, and press into a 9-inch springform pan.
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3
Place pan on a baking sheet and bake for 10 minutes.
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4
Remove from oven and cool to room temperature.
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5
Reset oven temperature to 325 degrees F.
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6
Beat cream cheese, SPLENDA and flour together until well mixed and smooth.
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7
Add vanilla and mix until smooth.
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8
Add eggs one at a time, beating well after each addition.
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9
Mix until smooth.
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10
Add milk and mix until well blended.
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11
Measure 1/2 cup of the cheesecake batter and pour into a small bowl.
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12
Add Dulce de Leche and stir until well combined.
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13
Pour plain batter over crust.
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14
Top with Dulce de Leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.
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15
Bake 45-55 minutes or until center is almost set.
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16
Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking).
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17
Let cool 20-25 minutes before covering and placing in the refrigerator.
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18
Refrigerate 4- 6 hours or overnight before serving.
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19
*Graham cracker crumbs can be replaced with crushed vanilla wafers.
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20
**Other brands may be used.
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21
This is the most commonly available brand.
