No-Bake Dulce de Leche Cheesecake

• For the crust
• 12 whole graham crackers, broken in pieces
• 6 Tbsp. butter, diced
• For the cheesecake
• 3/4 cup sweetened condensed milk
• 2 env. KNOX Unflavored Gelatine
• 2-1/2 pkg. of PHILADELPHIA Cream Cheese, softened
• zest from one lemon
• 1/2 cup dulce de leche (sweetened milk caramel)

1. For the crust Pulse crackers and butter in the food processor until combined, with a texture similar to brown sugar.
2. Press onto bottom of 9-inch springform pan.
3. Chill in the refrigerator.
4. For the cheesecake Mix condensed milk and gelatin in a small pan.
5. Heat over very low heat just until it starts to boil (about 2 minutes).
6. Meanwhile, combine the cream cheese and lemon zest in a mixer bowl.
7. Beat on mid-high speed until it turns into a smooth mixture (about 2 minutes).
8. Add condensed milk mixture and mix until blended.
9. Using a spatula, lightly mix in half the dulce de leche, just enough to give it a marbleized look.
10. Gently pour into the pan, smooth into an even layer.
11. Chill covered for two hours, best overnight.
12. Cover with the remaining dulce de leche and serve chilled.

crust, graham crackers, butter, cheesecake, condensed milk, unflavored gelatine, cream cheese, zest from, dulce de leche

Taken from www.kraftrecipes.com/recipes/no-bake-dulce-de-leche-cheesecake-182916.aspx (may not work)