Crust:

Preheat oven to 350°F.  Coat 13 x 9 x 2-inch metal baking pan (a glass pan works fine) with nonstick spray. (Line pan if desired, with foil and then spray the foil for easier removal.)

Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

Filling:

Blend cream cheese and sugar in a food processor (recipe works fine made with a mixer) until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add dulce de leche and blend until incorporated.

Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add vanilla, process until blended, about 10 seconds.

Dollop batter across cooled crust and nudge and spread into an even layer. Bake until just set in center and edges are puffed and slightly cracked about 38 minutes. Check the center, although puffed, it should feel slightly firm to the touch. Transfer to rack; cool completely.

Topping & Finishing:

Mix dulce de leche and 3 tablespoons cream in microwave-safe bowl (cream may not totally mix in) and microwave for 10 seconds. Gently stir. Continue to microwave in 10-second intervals until melted.

Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche).

Pour over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour. This topping will not be firm.

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel right before serving.

Note: The topping seems to always have a few small lumps which are hardly noticeable when the bars are cut. You may wish to cut ahead if looks matter.