For the crust:
1 cup graham cracker crumbs
2 tbsp. sugar
3 tbsp. butter, melted
For the cheesecake:
1 tsp. plain (unflavored) gelatin
¼ cup whole milk
8 oz. cream cheese, softened
Scant ½ tsp. salt
1 cup dulce de leche
For the chocolate glaze:
3 oz. bittersweet chocolate, finely chopped
4 tbsp. unsalted butter, cut into pieces
2 tsp. light corn syrup
Preheat the oven to 325° F. To make the crust, line an 8×8-inch square baking pan with aluminum foil. In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Toss with a fork to combine. Spread the crumb mixture in the bottom of the prepared baking pan and press down into an even layer. Bake in the preheated oven for 10 minutes, then transfer to a wire rack to cool while you prepare the filling.
To make the filling, sprinkle the gelatin over the whole milk in a small bowl and let stand about 2 minutes. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Add in the eggs, salt and gelatin mixture and beat until well combined and smooth, scraping down the sides of the bowl as needed. Add in the dulce de leche and mix on low speed just until combined and smooth.
Pour the filling on top of the crust and smooth with a spatula. Set the dish inside a 9×13-inch dish. Add hot water to the larger pan to create a water bath. Bake for 45 minutes, or until the center is just set. Transfer to a wire rack and allow to cool for 2 hours. Cover, transfer to the refrigerator and chill for at least 6 hours before glazing.
To make the glaze, combine the chocolate, butter and corn syrup in the top of a double boiler and heat until the chocolate has melted. Stir until smooth. Pour over the cheesecake, tilting the pan to coat the top evenly. Chill, uncovered, for 30 minutes.
To serve, lift the cheesecake from the pan using the foil lining. Transfer to a cutting board. Cut into 1-inch squares using a thin knife, wiping the blade between each cut.