Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over crust.
Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Microwave dulce de leche and milk in microwaveable bowl on HIGH 30 sec.; stir to blend. Spread caramel mixture over cheesecake just before serving; sprinkle with salt.
Balance your food choices throughout the day so you can enjoy a serving of this cheesecake with your loved ones.
For best results, use dulce de leche or a thick caramel sauce for this cheesecake topping. The thinner caramel ice cream topping is too thin for the topping.
Omit coarse salt and top with 2 Tbsp. shaved chocolate.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.