Dulce de Leche Macadamia Nut cheesecake

Got hit by the sweet tooth today... I look in my fridge and pantry and seem to find all the ingredients to make a yummy cheesecake, except that I only have 2 Philadelphia cream cheese sticks instead of 3 as required by the recipe... Oh well, I'll make do with whatever's available.
So here's the modified recipe...

For the Crust:

• 1-3/4 cups Graham Cracker crumbs
• 1 tablespoon sugar (I use Stevia as subsitute)
• 6 tablespoons butter, melted

For the Filling:

• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar (I use Stevia as substitute)
• 3 tablespoons 2% milk
• 1-1/2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1/2 can (about 6 oz) dulce de leche
• 1 cup Macadamia nuts

 

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine the Graham cracker crumbs, sugar,  and butter. Press onto the bottom and 2 in. up the sides of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
• Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. Evenly sprinkle the Macadamia nuts.
• Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is just set and top appears dull.
• Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour long
• Refrigerate overnight. Remove sides of pan. Yield: 10-12 servings.