Dulce De Leche Cheesecake Bars

Crust

Nonstick vegetable oil spray
2 1/4 c ground graham crackers (about 17 graham crackers)
2 tblsp sugar
1/4 tsp ground cinnamon
10 tblsp unsalted butter melted(1 1/4 sticks)

Filling

3 8oz pkgs cream cheese at room temperature
1 c sugar
3 large eggs 
1/2 c prepared can dulce de leche
2 tsp vanilla extract

Glaze

2/3 c prepared can dulce de leche
3 tblsp heavy whipping cream, more if needed
Salt flakes

Instructions

Crust
- Preheat oven to 350. Coat 13x9x2 inch baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely.

Filling
- Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 35 to 40 minutes. Transfer to rack; cool completely.

Glaze

- Heat dulce de leche and 3 tblsp cream in microwave-safe bowl in 10 second intervals until melted. Stir to blend, adding more cream by tsps if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly.. Refrigerate until chilled, about 1 hour; glaze will not be firm. Can be made 2 days ahead.  Cover; chill and after cutting, sprinkle with salt flakes.