In a medium sized bowl, mix Graham crackers crumbs with melted butter and sugar.

Place the crust mixture into the pan. Using a measuring cup, press down to flatten the crust so it's firmly packed. Don't skip this part, even if it looks like your crust is packed after pressing in with your hands. Use the bottom of a measuring cup or a flat-bottomed glass to press the crumb mixture firmly into the pan. Place the crust in the fridge while making the cheesecake.

Add cream cheese, vanilla, heavy cream, and dulce de leche into a large bowl and beat with a mixer on medium speed until creamy. Slowly pour the mixture over the graham cracker crust, making sure to spread evenly.

The dulce de leche must be runny to swirl. If it's too thick, add a little milk to thin it—no more than a couple of tablespoons.

To make the swirl, add 3-5 drops of dulce de leche around the cheesecake. Using a toothpick, gently extend the lines to make a swirl.

These cheesecake bars need to be chilled for 4 to 6 hours until firm before serving. Refrigerating overnight is the best option.

Cut the cheesecake into squares. This recipe makes 9 servings. For small bites, cut the cheesecake into 16 portions.