1-First, start with the crust: Process those chocolate sandwich cookies, including the filling, into fine crumbs using a food processor, then mix them with the melted butter until it all sticks together nicely. Press this mixture firmly onto the bottom and sides of a 9-inch tart pan or pie plate, and pop it in the freezer for 10-15 minutes to firm up while you work on the rest.

2-Next, tackle the cheesecake filling: Beat the softened cream cheese until it’s super fluffy, which takes about a minute, then add the granulated sugar and beat until smooth. Stir in the sour cream, followed by the egg make sure to scrape the sides of the bowl for an even mix. Finally, toss in the vanilla extract and flour, and give it a quick mix until everything combines perfectly.

3-Preheat your oven to 350°F (175°C) now, so you’re ready to bake.

4-Pour the cheesecake batter over the chilled crust after spreading 2/3 cup of dulce de leche on it first that layer adds that irresistible caramel surprise! Bake the pie for 20-30 minutes until the center just jiggles a bit when you shake it gently.

5-Let it cool completely, then chill in the fridge for at least 4 hours or overnight for the best results.

6-For the ganache, heat the heavy cream until it simmers, pour it over the chocolate chips, wait a minute, and stir until smooth; if it’s lumpy, microwave for 10 seconds and stir again.

7-Once everything’s cooled, spread the remaining 1/3 cup dulce de leche over the pie and top with the ganache, spreading it evenly for a gorgeous finish.

8-If you want to get fancy, chill half a cup of the ganache until firm, whisk it smooth, and pipe it on for decoration maybe even add some dulce de leche macarons if you’re feeling extra!