Ingredients:br Crustbr 1¼ cups (300mL) graham cracker crumbsbr 14 cup (50mL) packed brown sugarbr 13 cup (75mL) butter meltedbr 12 cup (125mL) Eagle Brand® Dulce de Leche Caramel Flavoured Saucebr br Cakebr 2 pkgs (250g each) cream cheese, softenedbr 1 can (300mL) Eagle Brand® Dulce de Leche Caramel Flavoured Saucebr 4 eggsbr 13 cup (75mL) Robin Hood® All Purpose Flourbr 1 tbsp (15mL) pure vanilla extractbr Additional Dulce de Leche for drizzlebr br Preparation:br 1.  Preheat oven to 300°F (160°C).br 2.  Combine crumbs, brown sugar and butter, press firmly onto bottom of 9” (23cm) springform pan. Spread crust with ½ cup (125mL) caramel flavoured sauce.br 3.  Beat cream cheese until fluffy. Gradually beat in caramel flavoured sauce until smooth.br 4.  Add eggs, flour and vanilla; mix well. Pour into prepared pan.br 5.  Bake in preheated oven 1 hour. Cake should be a bit jiggly in the middle. It will continue to cook as it cools. Cool thoroughly and chill 4 hours or overnight.br Tips:br You can bake these in individual muffin pans. This recipe will make approximately 30 individual cakes. Place cupcake liners in muffins pans. Place approximately 1 tbsp (15mL) crust in each one. Press the crust down firmly. Spoon 1 tsp (5mL) caramel flavoured sauce over crust before putting on cheesecake batter. Fill with cheesecake batter. Bake 18-20 minutes. Cool and refrigerate. Drizzle with additional caramel flavoured sauce before serving.