Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Set prepared pan aside.

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugars, and flour on low speed until well combined and smooth. Scrape down the sides of the bowl.

Add the dulce de leche and mix on low speed until well combined.

Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed.

Pour the cheesecake batter into the crust and spread evenly.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan, not above the aluminum foil.

Bake the cheesecake for 1 hour and 10 minutes.

Turn off the oven and leave the cheesecake in the oven with the door closed for 25 minutes.

Crack the oven door and leave the cheesecake for another 20-30 minutes.

Remove from oven, let sit on the counter for 15 minutes, then remove from water bath and aluminum foil. Refrigerate until completely cooled and firm, about 6-7 hours.

Once cool, remove from springform pan and place on a serving dish.

For the white chocolate ganache, place the white chocolate chips and 1/4 tsp of cinnamon in a heat-proof bowl.

Heat the cream until boiling, then pour over the chocolate chips. Let sit for 3-5 minutes, then whisk until smooth.

Spread the ganache on top of the cheesecake and sprinkle the remaining cinnamon and sugar over it.

Make whipped cream by whisking all ingredients until stiff peaks form.

Pipe swirls of whipped cream around the edge and finish with snickerdoodle cookies. Refrigerate until ready to serve.