LeGourmetTV Is Now Glen & Friends Cooking!Ingredients:Crust1¼ cups (300mL) graham cracker crumbs1/4 cup (50mL) packed brown sugar1/3 cup (75mL) butter melted1/2 cup (125mL) Eagle Brand® Dulce de Leche Caramel Flavoured SauceCake2 pkgs (250g each) cream cheese, softened1 can (300mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce4 eggs1/3 cup (75mL) Robin Hood® All Purpose Flour1 tbsp (15mL) pure vanilla extractAdditional Dulce de Leche for drizzleMethod:Preheat oven to 300°F (160°C).Combine crumbs, brown sugar and butter, press firmly onto bottom of 9" (23cm) springform pan. Spread crust with ½ cup (125mL) caramel flavoured sauce.Beat cream cheese until fluffy. Gradually beat in caramel flavoured sauce until smooth. Add eggs, flour and vanilla; mix well. Pour into prepared pan. Bake in preheated oven 1 hour. Cake should be a bit jiggly in the middle. It will continue to cook as it cools. Cool thoroughly and chill 4 hours or overnight.Tips:You can bake these in individual muffin pans. This recipe will make approximately 30 individual cakes. Place cupcake liners in muffins pans. Place approximately 1 tbsp (15mL) crust in each one. Press the crust down firmly. Spoon 1 tsp (5mL) caramel flavoured sauce over crust before putting on cheesecake batter. Fill with cheesecake batter. Bake 18-20 minutes. Cool and refrigerate. Drizzle with additional caramel flavoured sauce before serving. - Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: https://www.youtube.com/user/legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "