Preheat the oven to 350°F (175°C).

Wrap the outside of a 9-inch springform pan with foil.

In a food processor, finely chop the shortbread cookies, toasted blanched almonds, brown sugar, and 1/4 teaspoon salt.

Add the melted unsalted butter and pulse until just combined.

Press the mixture firmly into the bottom of the prepared springform pan.

Bake the crust until set, about 10 to 12 minutes.

Transfer the crust to a wire rack to cool completely.

Lower the oven temperature to 300°F (150°C).

In a large mixing bowl, beat the cream cheese until softened, about 2 minutes.

Beat in the flour and the remaining 1/4 teaspoon salt on low speed.

Beat in the eggs and egg yolk, one at a time, on medium speed, until well combined.

Mix in 1 cup of dulce de leche or caramel sauce until smooth.

Pour the cheesecake batter evenly into the cooled crust.

Loosely cover the top of the springform pan with foil.

Place the pan inside a larger roasting pan and pour in enough boiling water to reach a depth of 1 inch around the springform pan (water bath).

Bake the cheesecake in the preheated oven until the edges are set but the center is slightly wobbly, about 55 minutes.

Turn off the oven and let the cheesecake rest inside the oven with the door ajar for 15 minutes.

Remove the cheesecake from the water bath and transfer it to a wire rack to cool completely.

Spread the remaining 3/4 cup of dulce de leche or caramel sauce evenly over the warm cheesecake.

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.

Before serving, carefully remove the sides of the springform pan.

Slice the Dulce De Leche Cheesecake and serve chilled.