Dulce de Leche Cheesecake

1. **Preheat the oven**: Set to 325°F (160°C). Grease a 9-inch springform pan.

2. **Prepare the crust**: In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press into the bottom of the prepared pan.

3. **Make the filling**: In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. **Layer the cheesecake**: Pour half of the cream cheese mixture over the crust. In a separate bowl, whisk together the dulce de leche, heavy cream, and salt until smooth. Pour the dulce de leche mixture over the first layer of cream cheese mixture. Top with the remaining cream cheese mixture. Use a knife to swirl the layers together for a marbled effect.

5. **Bake in a water bath**: Place the springform pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 55-60 minutes, or until the center is almost set.

6. **Cool gradually**: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Remove from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight before serving.