Espresso Salted Cheesecake Bars

I am completely cheesecake obsessed!!! When decadent cheesecake is in easy to grab and eat bar form....it makes it that much more fun...and easy to grab, for say....a snack on the run....or dare I say breakfast:) I also happen to love caramel in all of it's scrumptious gooey sticky forms. Whip them up together and you have a 'heaven on earth' dessert just waiting to be devoured. Are you drooling yet? 

Recipe by: Caramel Potatoes

For the Crust:
17 whole crushed graham crackers
2 Tbs. sugar
1/4 tsp. ground cinnamon
10 Tbs. butter, melted

For the Cheesecake:
24 oz. cream cheese, soft
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche
2 tsp. vanilla

For the Caramel Glaze:
2/3 cup purchased dulce de leche ( the rest of the can)
3 Tbs. (or more) heavy whipping cream
Espresso Salt or good quality corse Salt

Preheat oven 350*

Combine crushed crackers, sugar, cinnamon, and melted butter and press into a buttered 13x9 baking pan. Bake for about 10 mins, until firm and golden, allow to cool.

In a mixing bowl beat, cream cheese, sugar, eggs,  dulce de leche, and vanilla until smooth. Pour evenly into your cooled crust. Bake for 35 mins. Allow to cool.

Heat remaining dulce de leche with cream gently in the microwave. Add a little more cream if needed to make the glaze pourable. Pour over cooled cheesecake in an even layer.

Chill the cheesecake bars in the fridge for at least 3 hours or up to 2 days. Dig in and enjoy!