You will need 2 tins of dulce de leche to achieve cheesecakes that look like the picture, one for the cheesecake recipe and one to spoon over the top. If you prefer you can omit the second tin. You will not use all the second tin so you could either freeze the remainder it to use another time or heat it up and spoon it over icecream, cake, or pretty much anything :)
14 Oreo cookies
625g (21oz) cream cheese at room temperature
2 tins sweetened condensed milk made into dulce de leche (see next step)each tin approximately 14oz (or 395g)
3 eggs at room temperature
Muffin or large cupcake baking tin
Large muffin paper cases
Step 1: Make the dulce de leche
Place tins of condensed milk into a large deep saucepan with water surrounding them. The water should come up to he top of the condensed milk tins but not lap over the rim (otherwise you will get water into the holes). Bring the water to simmer and cook the tins for 4 hours. Keep adding water to the saucepan so the water remains level with the tops of the tins (you know just ever now and then don't get too uptight about it).
After 4 hours turn off the heat, allow to cool and then remove the tins from the saucepan. Take off the top of the tin and scoop out all the caramel/ dulce de leche.
This dulce de leche should keep for 1 week in a clean air tight container in the fridge until required.