Cinnamon Roll Cheesecake Bars

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• 12 each graham cracker sheets
  Ingredient note

  Source: 12 graham cracker sheets
• ¼ cup + ⅓ cup sugar
  Ingredient note

  Source: ¼ cup sugar; Source: ⅓ cup sugar
• ½ cup butter (melted)
  Ingredient note

  Source: ½ cup butter (melted)
• 1 tablespoon + ½ tablespoon cinnamon
  Ingredient note

  Source: 1 tablespoon cinnamon; Source: ½ tablespoon cinnamon
• ¼ cup butter
  Ingredient note

  Source: ¼ cup butter
• ½ cup brown sugar
  Ingredient note

  Source: ½ cup brown sugar
• ¼ teaspoon + 2 teaspoons vanilla
  Ingredient note

  Source: ¼ teaspoon vanilla; Source: 2 teaspoons vanilla
• 1 tablespoon flour
  Ingredient note

  Source: 1 tablespoon flour
• 16 ounces cream cheese (softened)
  Ingredient note

  Source: 16 ounces cream cheese (softened)
• 1 each egg (at room temperature)
  Ingredient note

  Source: 1 egg (at room temperature)

1. Preheat oven to 350, line an 8x8 inch pan with foil and grease with cooking spray.
2. Pulse graham crackers in your food processor until fine crumbs form. Add sugar and cinnamon and pulse. Add melted butter and continue to pulse another 30 seconds. Press mixture into prepared pan. Bake 5 minutes.
3. Prepare cinnamon roll filling. In a small sauce pan combine butter, cinnamon, and brown sugar. Cook over medium heat and stir until butter is melted and ingredients are combined. Stir in vanilla and flour.
4. In a large bowl whisk together egg and sugar until foamy. Add cream cheese and vanilla until smooth. Pour mixture on top of baked crust. Drizzle cinnamon roll filling over cheesecake layer in any pattern you desire and use a toothpick to swirl into cheesecake layer.
5. Bake 20 minutes or until cheesecake is set. Allow to cool 30 minutes, then continue cooling in the fridge. When completely cooled, cut and serve. Store in airtight container in fridge.