1 3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tbs sugar
1/2 tsp ground cinnamon
6 tbs butter, melted

FILLING:

3 (8 oz) pkgs cream cheese, softened
1 cup plus 2 tbs sugar
1/4 cup 2% milk
2 tbs flour
1 tsp vanilla
3 eggs, lightly beaten
1 (13.4 oz) can dulce de leche
1 cup (6 oz) semisweet chocolate chips
1 1/2 tsp chili powder

place a greased 9″ springform pan on a double thickness of heavy-duty foil (about 18″ square). securely wrap foil around pan. in a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter. press onto the bottom and 2″ up the sides of prepared pan.

in a large bowl, beat cream cheese and sugar until smooth. beat in the milk, flour and vanilla. add eggs; beat on low speed just until combined. pour into crust.

pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.

place springform pan in a large baking pan; add 1″ of hot water to larger pan. bake at 350 degrees for 60-70 minutes or until center is just set and top appears dull.

remove spingform pan from water bath. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool 1 hour longer.

in a microwave-safe bowl, melt chips; stir until smooth. stir in chili powder. spread over cheesecake. refrigerate overnight. remove sides of pan.

16 servings