For the crust: Combine the sugar, cinnamon and butter. Add crumbs and mix well. Press into bottom of a springform pan. Set aside.

For the filling: Preheat oven to 300. Combine cream and white chocolate in a glass bowl. Microwave till melted and smooth, stirring every 30 seconds. Cool for 15 minutes.

Beat cream cheese in large mixing bowl until fluffy. Beat in cooled chocolate mixture and vanilla. Lightly whisk in eggs till well combined. Take 3/4 cup of Dulce le leche and stir it into 1 cup of the cheesecake mixture.

Alternately spoon the plain cheesecake and dulce le leche mixtures onto the crust, ending with the dulce de leche mixture. Drizzle all but 2 Tbsp of the caramel over the top of the cheesecake. Swirl with a knife.

Bake at 300° for one hour or until edges are set but center wiggles slightly. Turn off the oven and let it sit in there for at least an hour. Remove and cool completely.

To serve, garnish with reserved 2 Tbsp of caramel.