Preheat your oven to 325°F (160°C).
Prepare the crust by combining graham cracker crumbs, sugar, and melted butter.
Press the mixture into the bottom of a springform pan, ensuring it is evenly distributed.
Bake the crust for 10 minutes and let it cool.
While the crust is cooling, beat the softened cream cheese until smooth.
Add the dulce de leche, sour cream, eggs, vanilla extract, and flour to the cream cheese, mixing until well combined.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake for about 55-60 minutes, until the edges are set but the center is slightly jiggly.
Turn off the oven and allow the cheesecake to cool in the oven for an hour with the door slightly ajar.
Remove the cheesecake from the oven, then refrigerate for at least 4 hours or overnight for best results.
