Cinnamon Roll Cheesecake Bars

I made these awhile ago- I think when it was still summer weather.  Lol.  The original recipe calls for making it in a blender, but I thought that was unnecessary and I was right- I just used my stand mixer.   

Cinnamon Roll Cheesecake Bars

adapted from Oh Sweet Basil

Crust:

1.5 Cups Graham Cracker Crumbs
1/4 Cup Brown Sugar
6 Tablespoons Butter melted
1 Teaspoon Cinnamon

Filling
16 Ounces Cream Cheese 2 packages, softened
1/2 Cup Sour Cream room temperature
2/3 Cup Sugar
2 Large Eggs room temperature
1 Tablespoon Vanilla

Cinnamon Swirl
4 Tablespoons Butter melted
1 Cup Dark Brown Sugar
1 Teaspoon Cinnamon
1/4 Cup Flour

1.  Crust: Preheat an oven to 350 degrees.  In a bowl, combine the melted butter, graham crackers, brown sugar and cinnamon until it appears to be wet sand.  Press into an 8x8" baking dish and bake for 8 minutes. Remove to cool.

2.  Filling:  Turn the oven down to 325.  Using a blender, stand mixer, or hand mixer, combine the cream cheese, sugar and vanilla until smooth.  Add the sour cream and beat until smooth again.  Add the eggs, one at a time until smooth.  Pour half of the filling over the crust, dot with cinnamon swirl (directions below) and carefully swirl with a knife.  Repeat filling and swirling one more time.  Bake at 325 for 30-40 minutes or until the middle doesn't jiggle too much.  (Don't overbake- you want a *little* jiggling.)  Refrigerate two hours to set.

3.  Cinnamon Swirl:  Stir the flour, brown sugar, cinnamon and butter together until smooth.

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