Elegant Cinnamon Roll Cheesecake Bars

Ingredients

FOR CRUST:

• 2 cups
  cinnamon graham crackers, finely crushed


• ⅓ cup
  butter, melted


• ¼ cup brown
  sugar

FOR
CHEESECAKE:

• 2 (8 oz)
  pkgs cream cheese, softened to room temp


• ⅔ cup sugar


• 2 eggs


• 1 Tbsp
  vanilla extract


• ½ cup sour
  cream

FOR
CINNAMON SWIRL:

• 1 cup brown
  sugar


• ¼ cup
  all-purpose flour


• 2-3 Tbsp
  ground cinnamon (depending on how cinnamon-y you want it)


• 6 Tbsp
  butter

Instructions

1. Preheat
   oven to 325 degrees F. Line an 8×8 pan with foil, extending the sides of the
   foil over the edges of the pan. Spray the foil with cooking spray; set aside.


2. In a medium
   bowl, stir together the cinnamon graham crumbs, melted butter and brown sugar
   together until completely moistened. Press the mixture evenly along the bottom
   of the pan and bake for approx. 10-12 minutes or until golden. Remove from the
   oven but keep the oven on.


3. While crust
   bakes, prepare your cheesecake. In the bowl of a stand mixer, cream together
   the cream cheese and sugar until fluffy, about 1 minute. Add in the eggs, one
   at a time, beating well after each addition, followed by the vanilla. Lastly,
   beat in the sour cream. Set mixture aside.


4. Meanwhile,
   in a medium saucepan, melt together the brown sugar, flour, cinnamon and
   butter, stirring until smooth. Set aside.


5. Spread half
   of the cheesecake mixture into the prepared crust. Top with half of the
   cinnamon mixture. I like to draw lines with the cinnamon mixture into the
   cheesecake and then swirl them together with a butter knife. Top with remaining
   cheesecake, then remaining cinnamon mixture, swirling together.


6. Bake for
   approx. 35-40 minutes or until cheesecake is set and the center is just a
   little jiggly. Cool completely, then refrigerate for at least 2 hours before
   serving

This
article and recipe adapted from this site