Make the crust. Preheat oven to 325°F. Combine 1½ cups cookie crumbs, 3 Tbsp melted butter, and 2 Tbsp sugar in a small bowl, then mix well. Pour into a greased 7-inch springform pan, then press into an even layer along the bottom, reaching up to ¼” on the sides. Wrap the bottom and sides of the pan tightly in heavy duty aluminum foil and bake for ~10 minutes, or until the crust turns a deep golden brown. Remove from oven and let cool while you make the filling.

Make the filling. Beat 16 oz cream cheese, ⅔ cup sugar, and 2 tsp vanilla in the bowl of a stand mixer until smooth and creamy, about 2 minutes. Scrape down the sides, then add 2 eggs and beat on medium-low until fully incorporated and mixture is well mixed and fluffy. Pour the cheesecake mixture over the cooled crust.

Add dulce de leche swirl. Pour ¼ cup melted dulce de leche on top of cheesecake mixture, then use a knife to swirl into the batter.

Bake the cheesecake. Place springform pan in a large baking pan, then fill about ~1” with hot water. Bake for 45-50 minutes, or until edges of cheesecake turn golden brown and pull away from the sides. The middle of the cheesecake will be a little jiggly.

Cool in the oven. Turn the oven off and crack the door just slightly. Let cheesecake cool for an hour in the oven, then remove and continue at room temperature until fully cool. Refrigerate 4 hours or overnight before serving.