Crush your graham crackers. In a large bowl combine the ground crackers and melted butter and mix well. Put the cookie mixture into the springform pan. Pat to evenly cover the bottom of the pan. Refrigerate and make the cream cheese filling and topping.
(Use either a hand mixer or a stand mixer) In a bowl, beat the cream cheese until smooth and light, 3 to 4 minutes.
Add the sweetened condensed milk and continue beating until incorporated, scraping down the bowl when needed.
Add vanilla and cinnamon and mix to encorporate.
Add the eggs one at a time, scraping down the bowl as needed and continue beating until the mixture is smooth.
Dollop the cream cheese filling evenly over the top and gently spread (try not to hit/break the crust).
Place the cheesecake in the oven and bake for 35 minutes (until the cake is set and the top is lightly browned).
After baking for 35 minutes, remove from the oven and cool for 10 minutes in the refrigerator.
Mix together the sour cream with the dulce de leche.
Spoon the dulce de leche topping over the cream cheese filling and add pecans around the edge of the cake. Place the pan back in the oven for 10 minutes.
Remove from the oven and let the cheesecake cool to room temperature. Cover and refrigerate for at least 4 hours before cutting.
Before serving, run the tip of a wet knife around the edge of the pan to release the cheesecake. Remove the ring, then slice and serve the cake.