Cinnamon Roll Cheesecake Bars

Preheat oven to 325°F. Line an 8-inch square pan with foil, extending foil over edges. Coat foil with cooking spray.

In a medium bowl combine graham cracker crumbs, 1/3 cup of the melted butter, and 1/4 cup of the granulated sugar until well mixed. Press mixture evenly into the prepared pan. Bake 10 to 12 minutes or until set and golden brown.

Meanwhile, in a large bowl beat cream cheese and the remaining 3/4 cup sugar with a mixer on medium to high about 1 minute or until light and fluffy. Beat in the eggs, one at a time, until well mixed. Beat in sour cream and vanilla until smooth.

In a small bowl combine the remaining 1/3 cup melted butter, the brown sugar, and cinnamon. Stir in 3 Tbsp. of the cream cheese mixture until smooth.

Spread half of the remaining cream cheese mixture over the prepared crust. Top with half of the cinnamon mixture. Using a butter knife or small metal spatula, swirl cinnamon mixture into cheesecake layer. Top with remaining cream cheese and cinnamon mixtures, swirling together again.

Bake 40 to 45 minutes or until edges are puffed and center is nearly set. Cool in pan on a wire rack 1 hour. Cover and chill at least 2 hours. Use foil to lift out uncut bars. Cut into bars.