Beat cream cheese and 1/4 cup sugar in large bowl with mixer until blended. Add dulce de leche and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into 9-inch springform pan sprayed with cooking spray.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, cook remaining sugar in medium saucepan on medium heat 4 min. or until melted and golden brown. Remove from heat. Stir in cereal; spread into thin layer on baking sheet. Cool.
Top cheesecake with COOL WHIP and cereal mixture just before serving.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
For variety, omit the cereal topping. Prepare your favorite graham cracker crust recipe; press onto bottom of springform pan. Top with cheesecake batter and bake as directed.
How to Store the Cereal Topping
Store cereal topping, uncovered, at room temperature until ready to use.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 15g
Trans Fat 1g
Total Carbohydrates 29g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.