Preheat your oven to 325°F. Lightly grease the sides of an eight or nine-inch springform pan. Wrap the bottom with foil to keep water out during baking.

In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Stir until the texture resembles wet sand. Press the mixture firmly into the base of the pan. Bake for ten minutes. Remove and let it cool.

Beat the softened cream cheese for about three minutes until smooth. Add both sugars and beat for another two minutes. Scrape down the sides of the bowl and beat again briefly. Mix in the sour cream and scrape the bowl one more time.

Add the eggs one at a time. Mix just until each egg is fully combined. Avoid overmixing at this stage. Stir in vanilla and salt.

In a separate bowl, combine one cup of the cheesecake batter with the dulce de leche and ground cinnamon. Stir until smooth.

Pour a layer of plain batter into the crust. Add spoonfuls of the dulce de leche mixture and swirl gently with a spatula. Repeat this layering process until you run out of both batters. Swirl the top to create a marbled look.

Place the pan inside a larger roasting pan. Fill the outer pan with hot water until it reaches halfway up the sides of the cheesecake pan. Bake for 65 to 85 minutes. The edges should look set, and the center should jiggle slightly.

Turn off the oven. Let the cheesecake sit inside for one hour with the door closed. This gradual cooling helps prevent cracks.

Remove the cheesecake from the oven. Let it cool completely at room temperature, then refrigerate for at least six hours or overnight.

Before serving, spread dulce de leche over the top. If you like, sprinkle with caramel crispearls and extra graham crumbs for added texture and flavor.