1. Preheat oven to 325. Place baking cups on a baking sheet

2. Mix melted butter with crust mix until well blended. Place approximately 1 tablespoon of crust mixture into each baking cup and press down firmly {I used a small juice glass to pack down the crust}.

3. In large mixing bowl, beat cream cheese and 3/4 cup dulce de leche {set aside remaining dulce de leche for the topping} on high speed, scraping down sides of bowl as necessary, for approximately 3 minutes, or until completely smooth. Add filling mix and beat until smooth. Add eggs one at a time, beating on low speed after each addition.

4. Divide the filling evenly between the baking cups. I used a cookie scoop like this one. Gently drop baking sheet onto counter several times to smooth out the tops and eliminate any air bubbles.

5. Bake on center oven rack for 18 to 20 minutes or until set. Cool to room temperature, about 1 hour. Cover and refrigerate for at least 3 hours.

6. Tear off baking cups to remove cheesecakes. Spoon remaining dulce de leche into zip-top bag and microwave on high power about 5 seconds. Squish bag around to mix together and ensure even heat. Snip off a tiny corner of bag and drizzle onto top of each cheesecake.