Preheat the oven to 180°C/160°C fan.
Grease a 23cm springform tin or line it with baking paper.
Whizz the cookies in a food processor until they resemble breadcrumbs.
Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly.
Cream the butter with the sugar and vanilla paste.
Add 430g of dulce de leche and mix until well combined.
Add one tablespoon of curd cheese at a time and mix until fully incorporate before adding the next portion. Try not overmix it.
Add one egg at a time and mix until fully incorporate before adding the next egg.
Stir in the flour.
Bake for 45-50 minutes. After 30 minutes check if the cheesecake doesn't colour too quickly, if it does just cover it with aluminium tin foil.
Cool down with a slightly ajar oven.
Once the cheesecake has cooled down decorate it.
In a small pot place remaining dulce de leche and milk and boil on a small heat (otherwise it will burn) until it thicken slightly.
Stir in the butter until it incorporates well.
Pour it onto the cheesecake and spread evenly.
Place in a fridge for at least 3 hours or over a night.