1. Preheat the oven to 170C/340F
2. Place the cookies in the bowl of a food processor, blitz until a fine crumb
3. Add melted butter and process until combined
4. Transfer to an 8-inch springform tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)
5. In a bowl beat the cream cheese and sugar together until smooth
6. Add the yogurt and dulce de leche, beat until well combined
7. Add the thickened cream and cornstarch, beat until smooth
8. Add the eggs and vanilla extract, whisk until just combined
9. Pour the batter over the base
10. Smoothen out the top and place the springform tin inside a larger tin/baking dish
11. Place the double tinned cake in a baking tray filled with 2cm of boiling water
12. Place it all in the oven and bake for 60 minutes, then turn the heat off and leave in the oven for 30 minutes
13. Cool and refrigerate overnight, or a minimum of 4 hours

Assembly

1. Whip the cream to stiff peaks and transfer it to a piping bag fitted with a star tip
2. Unmould the cake and decorate with dulce de leche and whipped cream
3. Enjoy!