Dulce de leche cheescake

Easter is coming and I'm looking for a cheesecake inspiration. This time I've tried David Lebovitz recipe. Salty Philadelphia and sweet confiture de lait ;) for me perfect combination...

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs,
• 1½ tablespoons sugar,
• 6 tablespoons butter, salted or unsalted, melte,
• ⅛ teaspoon ground cinnamon.

For the cheesecake:

• 2 pounds cream cheese,
• ¾ cup sugar,
• 4 large eggs, at room temperature,
• 1 cup dulce de leche,
• 2 teaspoons vanilla extract,
• generous pinch of salt.

For the glaze:

• ⅔ cup dulce de leche,
• 2 tablespoons heavy cream or whole milk.

For the garnish:
 
Flaky sea salt, such as fleur de sel or Maldon

Method:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix the graham cracker crumbs, sugar, melted butter and cinnamon, until the crumbs are evenly moistened. Press the buttered crumbs in the bottom of the springform pan and about one-third of the way up the sides
3. Bake the crust in 9" baking pan until it’s light brown, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
4. In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and sugar until smooth. Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the bowl. Mix in 1 cup of dulce de leche, vanilla, and salt. 
5. Pour the batter into the prepared pan and bake in a bain marie (instruction see here) for 60-70 minutes, until the cheesecake appears to be just set in the center. If you jiggle the pan, the outer part of the cake should not move but a small circle in the middle, about the side of a bracelet, should still quiver. 
6. Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
7. Remove the cheesecake from the oven. Set on a cooling rack. Run a knife around the outside of the cake to loosen it from the pan, then let the cheesecake cool completely.
8. When the cake has cooled to room temperature, warm the dulce de leche and cream or milk is a small saucepan over very low heat, stirring until smooth. Remove the outside of the springform pan from around the cake. Spread the dulce de leche topping over the cheesecake, pushing it right to the edge of the cake. Just before serving, sprinkle the cake with flaky sea salt, just enough so that everyone gets a flake or two in each bite.

Note: The cheesecake can be made up to four days ahead, glazed, and refrigerated. The unglazed cheesecake can also be frozen, if well wrapped, for up to 2 weeks.