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Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of the pan to form the crust. Bake for 8–10 minutes, then let cool.
In a large bowl, beat softened cream cheese until smooth and fluffy.
Add sugar and mix until fully incorporated.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream (or heavy cream), vanilla extract, and salt.
Fold in ¾ cup of the dulce de leche, reserving ¼ cup for topping.
Pour the filling into the cooled crust and smooth the top.
Place the cheesecake pan into a larger roasting pan and fill the outer pan with hot water halfway up the sides (water bath).
Bake for 60–70 minutes, until the edges are set and the center is slightly jiggly.
Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
Remove and cool to room temperature, then refrigerate for at least 6 hours or overnight.
Before serving, spread or drizzle remaining dulce de leche over the top and garnish if desired.