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1
To make the crust: Put oven rack in middle position and preheat oven to 325 degrees F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
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2
Finely grind crackers with sugar and a pinch of salt in a food processor.
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3
With motor running, add butter, blending until combined.
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4
Press mixture evenly onto bottom of baking pan.
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5
Bake 10 minutes, then cool in pan on a rack 5 minutes.
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6
To make the filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.
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7
Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in the dulce de leche gently but thoroughly.
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8
Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes.
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9
Cool cheesecake completely in pan on rack, about 2 hours.
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10
Chill, covered, at least 6 hours.
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11
Glaze cake within 2 hours of serving.
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12
Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly.
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13
Chill, uncovered, 30 minutes.
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14
Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.
