Spray a pie dish or cheesecake dish with nonstick spray. Set aside.
In a food processor or blender, pulse the cereal to a fine crumb. Mix in melted butter, sugar, and salt until the mixture resembles wet sand.
Pour the cereal crumbs into your dish and press firmly to create a tight crust.
Refrigerate the crust while you make the filling.
In a medium bowl, combine the heavy whipping cream and powdered sugar. Beat on high until stiff peaks form.
In a separate bowl, combine the dulce de leche and cream cheese. Beat until smooth.
Fold the whipping cream into the dulce de leche mixture.
Evenly spread the dulce de leche mixture onto the cereal crust and refrigerate for at least a couple hours before serving.
Option: pour homemade salted caramel on top. Recipe linked in the post above.