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

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

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

Cover the outside of the pan with aluminum foil to prepare it for a water bath.

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

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

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

Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides as needed.

Pour the cheesecake batter into the crust and spread it evenly.

Place the springform pan inside a larger pan. Fill the outside pan with warm water halfway up the springform.

Bake the cheesecake for 1 hour and 10 minutes.

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

Crack the oven door and let the cheesecake sit for another 20-30 minutes to cool slowly.

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

Once cooled, remove the cheesecake from the springform pan and place it on a serving dish.

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

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

Spread the ganache over the cheesecake and sprinkle the remaining cinnamon and sugar on top. Refrigerate to let it firm up.

To make the whipped cream, combine all the ingredients in a mixer bowl and whisk until stiff peaks form.

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