Line bottom & sides of 8″ square pan with 2 sheets of foil leaving overhang on all sides.
Make dulce de leche first by emptying 1 14 ounce can of sweetened condensed milk into top of double boiler and cool over low heat for 50-60 mins until thick and light caramel-colored. Remove from heat and whisk until smooth.
Blend ingredients together and press into bottom of baking pan.
1 cup finely ground graham crackers
2 tablespoons of agave
3 tablespoons of melted unsalted butter
Bake 10 minutes at 325F then cool for 5 mins.
For filling:
Sprinkle 1 teaspoon unflavored gelatin into 1/4 cup whole milke and let sit 2 minutes
Beat together:
8 oz cream cheese, room temp
2 eggs
1/2 teaspoon salt
Add dulce de leche gently, pour filling over crust – bake in 9″ x 13″ pan filled with some water. About 45 minutes for 325F until center set. Cool for 2 hrs, chill for at least 4 hrs.
While cheesecake cooling, make chocolate glaze by:
Melting 3 ounces bittersweet chocolate in double boiler with 1/2 stick unsalted butter and 2 teaspoons agave.
Stir until smooth, then pour over cheesecake, tilt cake until coated evenly Chill for 30 mins.
When cutting, wipe knife after each cut to keep squares clean.
Chilled cheesecake without glaze can be chilled up to 3 days.
