300g(10.5oz) dulce de leche (or caramel top n fill)
Grease and line a 8 inch round spring form cake tin with baking paper.
Blend the cookies in a blender until they turn to crumbs (or just place the cookies in a plastic bag and bash with a rolling pin). Add the melted butter and mix well.
Press the cookie mixture into the base and up the sides of the prepared tin until it’s about 3 inches up the side and about 4mm thick. Pay attention to the corners where the cookie mixture can get quite thick. Keep pressing it together until quite firm then place in the fridge while you prepare the filling.
Put the white chocolate into a bowl over a pan of simmering water. Stir regularly until almost completely melted. Then take the bowl off the saucepan and continue gently stirring until it is completely melted.
In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and sour cream. Make sure to scrape down the sides of the bowl regularly.
With the beater on low, slowly pour in the melted white chocolate, until fully combined.
Whip the cream until is just holding it’s shape.
Mix a quarter of the cream into the cream cheese mixture to lighten it up. Now carefully fold in the rest of the whipped cream until just combined. Make sure not to knock all the air out of it.
Pour the filling into the cookie base and level out as much as possible. Place it back it the fridge and let it set for at least one hour before continuing.
Spread the dulce de leche over the top of the cheesecake then place back in the fridge for another hour or two before serving.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Chocolate Biscuits: I use Arnotts Chocolate Ripple, but any type of unfilled chocolate biscuit / cookie would do the trick.