Preheat your oven to 350°F (175°C) and lightly coat a baking pan with cooking spray. In a mixing bowl, combine graham cracker crumbs, sugar, and ground cinnamon until well blended.

Stir in melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan and bake for about 10 minutes, until lightly golden.

Let the crust cool completely before adding the filling.

In a large mixing bowl, beat the room temperature cream cheese with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar, mixing until fully incorporated.

Carefully blend in the dulce de leche, then add the eggs one at a time, mixing briefly after each addition. Finally, stir in vanilla extract, ensuring smooth consistency.

Pour this mixture over the cooled crust, spreading it evenly and bake for approximately 38 minutes. Once finished, allow it to cool completely at room temperature.

In a microwave-safe bowl, combine dulce de leche and heavy cream. Heat in the microwave for about 30 seconds, then stir until fully melted and smooth. Once the cheesecake has cooled, pour this topping over the cheesecake layer.

Refrigerate the cheesecake bars for at least 1 hour to allow the topping to firm up.

Before serving, sprinkle a touch of Fleur de Sel on top.