Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon, then stir in the melted butter until evenly moistened. Press this mixture firmly into the bottom of a greased 13x9-inch pan. Bake for about 10 minutes or until the crust is golden and fragrant. Remove from the oven and let it cool completely.

In a food processor, blend the cream cheese with sugar until smooth and creamy, which should take about 2 minutes. Gradually add in the dulce de leche, then incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Finally, add the vanilla extract and pulse briefly to combine.

Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Place the pan in the preheated oven and bake for approximately 38 minutes. Allow it to cool completely on a wire rack.

While the cheesecake cools, combine dulce de leche with heavy cream in a microwave-safe bowl. Microwave in 30-second increments, stirring until it’s melted and smooth, about 1-2 minutes total. Pour this creamy topping over the cooled cheesecake layer.

Refrigerate the cheesecake bars until set, which takes about 1 hour. Once chilled, carefully remove the bars from the pan and cut them into squares or rectangles. Sprinkle with Fleur de Sel before serving.