Dulce de Leche Cheesecake

I am working on gluten free desserts that are every bit as good as the same dessert with gluten, and that really means that I am focusing on things that have a lot of fruit in them to keep them moist or things that have very little flour to begin with.  So cheesecake is my current craze (I will probably intersperse a flourless chocolate dessert soon for variety, but for now, cheesecake it is).  This one is simple and rich.

• 1 10 ounce box  shortbread cookies, such as Lorna Doone

• 2 tablespoons brown sugar

• 1/2 teaspoon salt

• 4 tablespoons unsalted butter, melted

•  1 1/2 lbs. cream cheese

•   1/4 c. flour

• 4 eggs

• 1 1/2 c. plus enough to cover the top of dulce de leche or other caramel sauce

• Boiling water, for baking

Directions

1. Preheat the oven to 350 degrees . Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300 degrees .
2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs , 1 at a time, on medium speed. Mix in 1 1/2 cup dulce de leche.
3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.