Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil.

In a mixing bowl, combine graham cracker crumbs, brown sugar, ground cinnamon, and melted unsalted butter. Press into the bottom of the pan and bake for 10 minutes. Allow to cool.

Beat softened cream cheese until smooth. Gradually add granulated sugar. Mix in sour cream, eggs one at a time, followed by vanilla extract and salt.

Mix one cup of cheesecake batter with dulce de leche and a pinch of cinnamon in a separate bowl.

Pour half the plain batter into the cooled crust, layer with dulce de leche mixture, then add remaining plain batter. Swirl the mixtures together.

Place the pan in a larger roasting pan and fill with hot water halfway up the sides. Bake for 65 to 85 minutes.

Turn off the oven and let cheesecake sit inside for one hour to cool slowly. Then cool to room temperature on a wire rack.

Cover and refrigerate for at least 6 hours, or overnight.

Before serving, spread dulce de leche on top and garnish with fresh berries or whipped cream.