Snickerdoodle Cheesecake Bars

 Excerpt from Philadelphia Cream Cheese recipes

Prep time: 20 mins.

Total time: 6 hours 30 mins

Serves 8

Ingredients

• 1 ½ cups flour
• ¾ cup sugar
  
• 1 tbsp. ground cinnamon
• ¾ cup cold butter, cut up
• 2 cups graham cracker crumbs
• 16 oz. Philadelphia Cream Cheese, softened
• 1 tbsp. vanilla
• ¼ cup sour cream
  
• 2 eggs

Directions

1. Pre-heat oven to 325° F. Line an 8" square baking dish with foil while leaving the ends of foil hanging over the sides of the dish. To soften the cream cheese, microwave on high for 10 secs in a microwave safe bowl or until cream cheese softened.
2. In a medium bowl, combine flour, ¼ cup sugar, and 1 tbsp. cinnamon. Meanwhile, mix the butter and the crumbs with a pastry blender until mixture resembles coarse crumbs.
3. Reserve ½ cup crumb mixture for later use. Press remaining crumb mixture onto bottom and ½" up side of prepared dish. Bake for 25 mins or until lightly browned.
4. In a large bowl, beat cream cheese, vanilla, and ½ cup of the remaining sugar with a mixer until blended. Add sour cream and mix well. Add eggs one at a time, mixing on low speed until well blended. Set aside.
5. In a small bowl, combine remaining sugar and cinnamon. Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar. Bake 45 to 50 mins or until center of cheesecake is almost set; cool completely.
6. Refrigerate cheesecake for 4 hours. Use foil handles to remove cheesecake from dish before cutting into bars.