Ingredients

• Crust:
• 2 cups crushed digestive biscuits
• 1/4 cup finely chopped walnuts
• 3 1/2 tablespoons melted butter
• Cheesecake:
• 7 ounces double cream
• 2 (8 ounce) packages cream cheese, softened
• 2/3 cup white sugar
• 1 (11.5 ounce) jar dulce de leche
• 4 eggs
• 2 tablespoons dulce de leche, or as desired
• 1 tablespoon chopped walnuts, or as desired (optional)

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. Combine digestive biscuits, 1/4 cup chopped walnuts, and melted butter in a bowl; mix well. Press biscuit mixture into the bottom of the prepared springform pan using the back of a spoon.
3. Bake in the preheated oven until crust is set, about 5 minutes. Set aside to cool.
4. Beat double cream in a bowl using an electric mixer until soft peaks form. Combine cream cheese and sugar together in a separate bowl until well mixed; add 11.5-ounce jar dulce de leche and eggs, 1 at a time and mixing well after each addition. Avoid over-mixing the cream cheese mixture. Fold double cream mixture into cream cheese mixture until well combined; spoon over the cooled crust.
5. Bake in the oven for 1 hour 15 minutes. Do not open the oven door while baking. Cool at room temperature for 30 minutes; refrigerate until chilled, at least 3 hours to overnight.
6. Decorate cheesecake with 2 tablespoons dulce de leche and 1 tablespoon chopped walnuts.