Prepare the Crust:

• Preheat your oven to 350°F and coat a 13x9x2-inch baking pan with nonstick spray. For easy removal, line the pan with foil and spray the foil as well.
• In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
• Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
• Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and let it cool completely on a wire rack.

2. Make the Cheesecake Filling:

• Using a mixer or food processor, blend the cream cheese and sugar until smooth and creamy, scraping down the sides of the bowl as needed.
• Add the dulce de leche and mix until fully incorporated.
• Beat in the eggs one at a time, mixing for 3–5 seconds between each addition. Add the vanilla extract and mix until smooth.
• Pour the cheesecake batter over the cooled crust, spreading it evenly.

3. Bake the Cheesecake:

• Place the pan in the preheated oven and bake for about 38 minutes, or until the center is just set and the edges are puffed and slightly cracked. The center should feel firm yet slightly soft to the touch.
• Remove the cheesecake from the oven and allow it to cool completely on a wire rack.

4. Add the Dulce de Leche Topping:

• In a microwave-safe bowl, mix the dulce de leche with 3 tablespoons of heavy cream. Microwave for 10 seconds, then stir. Repeat in 10-second intervals until the mixture is smooth and pourable. Add more cream by the teaspoon if needed to thin the consistency.
• Spread the dulce de leche topping evenly over the cooled cheesecake.
• Refrigerate for at least 1 hour to chill and set the topping.

5. Slice and Serve:

• Once chilled, cut the cheesecake into 24 bars by slicing lengthwise into 4 strips and then crosswise into 6 strips.
• Sprinkle each bar with a pinch of fleur de sel before serving for an elegant finishing touch.