Preheat oven to 375 degrees and grease a 8 inch springform pan. In a medium sized bowl, combine all of the ingredients for the crust and mix until the melted butter has coated all of the graham crackers. Press crumb mixture into greased pan evenly. Bake in over for 8 minutes and then set aside.

In a large mixing bowl, beat the cream cheese, sugar, flour, vanilla bean paste, salt and lemon curd using an electric mixer until very well combined. Add the whole eggs and egg yolk one at a time then add in dulce de leche and mix on low speed, continue mixing until incorporated for about 5 minutes.

Pour the mixture into the the springform pan with your prepared crust and place in the center oven rack. Bake for 45 minutes at 350 degrees or until the center appears nearly set when shaken.

Once removed from the oven, run a greased knife along the interior of the springform pan to ensure the sides don't stick and you don't develop any cracks in the cheesecake.

Allow your cheesecake to cool completely before removing the sides of the pan. Place cheesecake in the refrigerator for 4 hours in order to chill completely.

Drizzle additional dulce de leche over the top of the cheesecake if desired. Since dulce de leche has a very thick consistency, place the dulce de leche in a microwave safe bowl and microwave for 30 seconds. Place your cheesecake back in the refrigerator to allow the drizzled dulce de leche to set.

Right before serving, prepare your whipped cream. Place the heavy cream, dulce de leche, salt and powdered sugar in a medium bowl and mix using a hand mixer until stiff peaks form. You can layer it smoothly on top of the cheesecake, or use a piping bag to decorate how you wish.