Preheat your oven to 325°F and prepare a 9x9-inch baking dish by greasing it or lining it with parchment paper.

In a bowl, mix together the crushed graham crackers, melted butter, and 2 tablespoons of sugar until it resembles wet sand. Press this mixture into the base of the baking dish to form a crust.

In a separate bowl, blend the softened cream cheese with 1 cup of sugar until smooth. Add the vanilla extract and mix until combined.

Add the eggs one by one, mixing gently on low speed after each addition.

Spread half of the cheesecake mixture over the crust, drizzle half of the dulce de leche, and swirl with a knife. Pour the remaining cheesecake mixture on top and finish with the rest of the dulce de leche, swirling again.

Bake for 40-45 minutes, until the edges are firm and the center has a slight jiggle. Turn off the oven and let the bars sit inside for 30 minutes.

Cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing into squares.