5tablespoonsaguafaba,whipped to stiff peaks (see notes)
Preheat oven to 300°F. lightly grease 9 inch round springform pan and line it with parchment paper.
Place the flour, sugar, and butter in the bowl of a food processor and process for one minute or until a rough dough forms. Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom.
Bake the crust for 20 - 25 minutes or until golden and just cooked. Set aside.
Mix cornstarch and water in a small bowl until smooth. Set aside.
To make the filling place the cream cheese, 1/4 cup sugar, dulce de leche, and sour cream in a food processor and process until smooth. Add the cornstarch mixture to the cream cheese mixture and process to combine. Transfer mixture to a bowl and gently foil in the whipped aguafaba. Pour the mixture over the cooked crust; tap gently to remove any air bubbles.
Bake for 40 minutes or until lightly golden and just set. Turn the oven off the oven and allow to cool for 40 minutes in the oven with the door closed. Refrigerate for 1 hour, or until cold.
When ready to serve heat remaining 1/4 cup sugar in medium saucepan over medium heat until melted and golden brown. Remove from heat; toss in cereal. Spread cereal mixture in single layer in baking pan to cool. Top the cheesecake with cereal mixture just before serving.
Serve and drizzle with more dulce de leche, if desired.
Aquafaba, or chickpea brine, is the liquid from canned chickpeas. Find more info here.To whip aguafaba to stiff peaks just beat it with an electric mixer on high speed until peaks form, about 8 - 10 mins. When you lift up the beaters—the peaks should stand straight up.