1 teaspoon Unflavored Gelatin from a 1/4-ounce or 7-gram envelope, will be just about half an envelope
1/4 cup Whole Milk
8 ounces Cream Cheese softened
2 Large Eggs
3/8 teaspoon Salt
1 cup Dulce de Leche recipe follows
3 ounces Bittersweet Chocolate coarsely chopped
1/2 stick Stick Unsalted Butter cut into pieces
2 teaspoons Light Corn Syrup
1 Can Sweetened Condensed Milk (14 ounces) sweetened condensed milk
Equipment
Oven
Food processor
Baking Pan
Electric Mixer
Double Boiler or Small Metal Bowl and Saucepan
Directions
Preheat your oven to 325°F (163°C) and position the rack in the middle. Line an 8-inch square baking pan with 2 sheets of foil, crisscrossed, leaving a 2-inch overhang on all sides.
Finely grind graham crackers with sugar and a pinch of salt in a food processor. With the motor running, add melted butter and blend until combined. Press the mixture evenly onto the bottom of the prepared baking pan.
Bake the crust for 10 minutes, then cool it in the pan on a rack for 5 minutes.
Sprinkle gelatin over milk in a small bowl and let it stand for 2 minutes to soften.
Beat together cream cheese, eggs, salt, and the gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes. Gently stir in the dulce de leche until thoroughly combined.
Pour the filling over the crust and smooth the top. Place the baking pan in a larger pan filled with hot water to create a water bath. Bake until the center is just set, about 45 minutes.
Cool the cheesecake completely in the pan on a rack for about 2 hours. Then, chill it covered for at least 6 hours.
To make the glaze, heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water. Stir until smooth.
Pour the glaze over the chilled cheesecake, tilting the pan to coat the top evenly. Chill, uncovered, for 30 minutes.
Lift the cheesecake from the pan using the foil overhang and cut it into 1-inch squares with a thin knife, wiping off the knife after each cut.
Note: The cheesecake (without glaze) can be chilled for up to 3 days.
To make dulce de leche, pour one can (14 ounces) of sweetened condensed milk into the top of a double boiler pan; cover. Place over boiling water and cook over low heat, stirring occasionally, for 40 to 50 minutes or until thick and light caramel-colored. Remove from heat and whisk until smooth.