1. Preheat the Oven

• Preheat your oven to 325°F (163°C).
• Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

2. Make the Graham Cracker Crust

• In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and a pinch of salt until fully combined.
• Press the mixture firmly into the bottom of the prepared pan in an even layer.
• Bake for 8–10 minutes, then set aside to cool slightly while preparing the filling.

3. Prepare the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add sugar and mix until fully combined and no lumps remain.
• Add eggs, one at a time, mixing well after each addition.
• Stir in sour cream and vanilla extract until smooth and velvety.
• Fold in 1/3 cup of dulce de leche to lightly incorporate it into the cheesecake batter.

4. Assemble and Swirl

• Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
• Drizzle the remaining dulce de leche in spoonfuls across the top.
• Use a skewer, butter knife, or toothpick to gently swirl the dulce de leche into a marbled pattern.
• Tap the pan gently on the counter to remove air bubbles.

5. Bake the Bars

• Bake in the preheated oven for 35–40 minutes, or until edges are set and the center jiggles slightly when shaken.
• Turn off the oven and let the bars sit inside with the door cracked open for 15 minutes.
• Remove and allow to cool completely at room temperature.

6. Chill and Slice

• Refrigerate the bars for at least 2 hours, or overnight for best results.
• Use the parchment overhang to lift the bars out of the pan and place on a cutting board.
• Slice into 16 squares using a sharp knife wiped clean between cuts.

7. Garnish and Serve

• Optional: Sprinkle flaky sea salt on top before serving to enhance the dulce de leche flavor.
• Serve chilled or at room temperature.