Preheat the oven to 350 degrees Fahrenheit. Spray a nine-inch springform pan or nine- x 13-inch baking pan well with baking spray.
In a bowl, combine graham cracker crumbs, butter, nuts, sugars, and cinnamon. Mix until combined and press into the bottom of prepared pan.
Bake for 15 minutes.
In the bowl of an electric mixer, combine all ingredients. Press three quarters of the mixture in the pan.
Bake for 20 minutes.
In the bowl of an electric mixer, combine farmer’s cheese, whipped cream cheese, sour cream, sugars, cornstarch, milk, eggs, and cinnamon.
Prepare a water bath. Pour cheesecake batter over the crust and bake for 60 to 75 minutes until the top is slightly browned, almost beige. If you have a reserved portion from the second crust, use it to top your cheesecake halfway through baking.
Once the cake has cooled completely, top it with dulce de leche caramel sauce.
Allow all the cheeses to come to room temperature before preparing this cake.