1. Prepare the Crust

• Preheat your oven to 325°F (165°C).
• In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
• Press the mixture firmly into the bottom of a parchment-lined 9×9-inch baking pan. Use the back of a spoon or a flat-bottomed glass for even distribution.
• Bake the crust for 8–10 minutes, then set it aside to cool.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the eggs one at a time, mixing until fully incorporated.
• Stir in the vanilla extract for flavor.

3. Assemble the Bars

• Pour the cheesecake filling over the cooled crust, spreading it evenly.
• Warm the dulce de leche slightly to make it easier to drizzle. Drop spoonfuls of dulce de leche onto the cheesecake layer and use a knife or skewer to create swirls.

4. Bake the Cheesecake Bars

• Bake the bars in the preheated oven for 30–35 minutes, or until the center is set but slightly jiggly.
• Turn off the oven and let the bars cool inside with the door slightly ajar for 10 minutes to prevent cracking.
• Transfer to a wire rack to cool completely.

5. Chill and Slice

• Refrigerate the bars for at least 2 hours, or until fully set.
• Lift the bars out of the pan using the parchment paper and slice into squares or rectangles.