Preheat the oven to 325°F. Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.

Combine the crushed vanilla wafers, melted butter, granulated sugar, and cinnamon. Press the mixture into the base and up the sides of the springform pan.

Bake the crust for 10 minutes, then let it cool. Wrap the outside of the pan with aluminum foil to create a barrier for the water bath. Set it aside.

Lower the oven temperature to 300°F. In a large mixing bowl, beat the cream cheese, granulated sugar, brown sugar, and flour on low speed until smooth and well blended. Scrape down the sides of the bowl.

Mix in the dulce de leche until evenly combined. Add the eggs one by one, mixing slowly after each addition. Scrape the bowl as needed to ensure thorough mixing.

Pour the batter into the prepared crust and smooth the top. Place the springform pan inside a larger roasting pan. Add warm water to the outer pan, filling it halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour 10 minutes. Turn off the oven and let the cheesecake sit in the oven with the door closed for 25 minutes.

Crack the oven door and let the cheesecake cool in the oven for an additional 20-30 minutes. Remove the cheesecake from the oven and let it sit on the counter for 15 minutes.

Run a knife around the edges to loosen the cheesecake from the pan. Refrigerate it for at least 6 hours, or overnight.

Make the cinnamon-white chocolate ganache by heating the cream until hot, then pouring it over the white chocolate chips. Add cinnamon and stir until smooth. Let it cool slightly before spreading over the cheesecake.

Sprinkle the granulated sugar over the ganache, then refrigerate for another 15-20 minutes to set.

For the whipped cream, beat together the heavy cream, confectioners' sugar, cinnamon, and vanilla until stiff peaks form. Pipe the whipped cream onto the cheesecake.