Preparation

• Heat oven to 325°F.
• Crush 12 cookies finely; mix with butter. Press onto bottom of 9-inch pie plate. Stand 13 of the remaining cookies around edge of pie plate, pressing cookies gently into crust to secure. Reserve remaining cookie for garnish.
• Beat cream cheese and sugar in large bowl with mixer until blended. Slowly beat in milk until blended. Add flour and cinnamon; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. (Do not overmix.) Pour into crust. Drizzle with dulce de leche; use small spatula to swirl into cheesecake batter.
• Bake 30 to 35 min. or until center of pie is almost set. Cool completely. Refrigerate 2 hours.
• Top with whipped topping. Garnish with reserved cookie.