Dulce De Leche Cheesecake
Preheat oven to 350°. Place a greased 9-in. pan on a double thick heavy-duty foil and securely wrap the foil around pan.
In a large bowl, combine Iberia Maria Cookies, crushed walnuts, sugar, cinnamon and butter. Press the mixture onto the bottom and 2 in. up sides of the prepared pan.
In a large bowl, beat cream cheese and Iberia cane sugar until smooth. Add milk, flour, vanilla essence and eggs; beat on low speed just until combined and then pour into the crust.
Pour dulce de leche into a microwave-safe bowl and heat at 50% power until softened. Add dulce de leche by tablespoonfuls over batter and cut through with a knife to swirl.
Place springform pan in a large baking pan add 1 in. of hot water to larger pan.
Remove springform pan from water bath and let it cool on a wire rack for approx. 10 minutes.
Melt chocolate chips and add it over the cheesecake. Refrigerate overnight. Remove sides of pan.
FOR TOPPING: Whisk dulce de leche and hot water until smooth and drizzle over the cake.