CRUST

Preheat the oven to 325ºF.

In a medium bowl, mix together the graham cracker crumbs, melted butter & brown sugar. Press onto the bottom of a 9-inch springform pan.

CHEESECAKE

In a large bowl, beat the cream cheese & the sugar with a mixer until well blended. Add the sour cream & mix well. Add the eggs, 1 at a time, mixing on low speed after each egg just until well blended.

Pour 1 1/4 cups of the cheesecake batter into a medium bowl & mix with the dulce de leche.

Pour the remaining batter over the crust. Gently drop spoonfuls of the caramel mixture over the batter. Swirl gently with a knife.

Bake for 1 hour & 15 minutes, or until the center is almost set.

Run a knife around the rim of the pan to loosen the cake. Cool before removing the rim.

Refrigerate for 4 hours before serving.

NOTE:
To make cheesecake in a 13x9-inch pan:
Line pan with foil, with the ends of the foil extending over the sides. Prepare the cheesecake as directed. Bake for 40 minutes or until the center is almost set.