Tipsy de Leche Cheesecake Squares

For the crust:

1. Preheat oven to 325 degrees. Line a 9 inch square baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the two opposite sides. Lay another sheet of aluminum foil similarly, covering the other two sides. Spray the pan and foil with baking spray for good measure.

2. In a food processor, break up the graham crackers and pulse until you have crumbs. Measure out 1 1/4 cups of the crumbs, remove any leftover (and munch while you bake!), and put the measured crumbs back in the bowl of the food processor.

3. Add the sugar and salt, and with the mixer running, drizzle in the melted butter and then the Goldschlager and blend until it is fully combined.

4. Press the mixture into the prepared baking pan in an even layer. Bake 10 minutes, then cool in the pan for 5-10 minutes.

For the cake:

1. To convert the sweetened condensed milk to delicious dulce de leche, pour the can of milk into a bowl (or small pot) set over simmering water. Cover bowl and cook, stirring occasionally, for 40-50 minutes until the milk is thickened and a light caramel color (see note below).

2. In a small bowl, sprinkle the gelatin over the 1/4 cup of milk, and let stand for 2 minutes.

3. In a stand mixer, beat the cream cheese, eggs, salt, Kahlua, and milk/gelatin mixture at medium speed for a few minutes until fully combined. Add 1 cup of the dulce de leche and mix at low speed until just combined.

4. Pour the batter over the crust and smooth into an even layer. You’re going to bake this in a hot water bath. To do this, place the baking pan in a larger oven-proof container (I used a large roasting pan), and pour into the outer container some boiling water until it reaches about halfway up the pan. Carefully move this to the oven and bake at 325 degrees until the center of the cake is set, about 40-45 minutes.

5. Cool the cake completely in the pan for a few hours, then chill in the refrigerator, covered, for several hours or overnight.

For the glaze:

1. In a bowl set over a pot of simmering water, combine all the ingredients. Stir until the chocolate is melted, and everything is incorporated and smooth.

2. Pour mixture over the cheesecake and spread in an even layer. Chill, uncovered until the glaze is set, about 30-40 minutes. Make sure it’s not too hard or it will be difficult to cut your squares.

To serve:

1. Using the overhanging foil, gently pull the cheesecake from the pan and place on a cutting board. Using a thin knife, cut cake into 1 inch squares. To make sure you don’t make a total mess of your beautiful squares, wipe off the knife after each cut.

2. Store in an airtight container in the refrigerator.

Note: You can also buy dulce de leche, but I figure why bother? It costs twice as much, and it’s not hard to make. But if you prefer to save a step over a penny, just measure out 1 cup of the store-bought stuff.