Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbly. Press the mixture firmly into the bottom of the prepared baking pan. Bake for 10 minutes. Remove and let it cool slightly.

In a blender, combine the softened cream cheese, sugar, vanilla extract, sour cream, and eggs. Blend until smooth and creamy.

Add the ground cinnamon and give it another quick mix until evenly incorporated.

Pour the cheesecake mixture over the crust. In a small bowl, mix together brown sugar and cinnamon. Sprinkle this mixture over the cheesecake.

Use a knife or toothpick to swirl the cinnamon mixture into the cheesecake lightly.

Bake for 30-35 minutes or until the edges are set, and the center is slightly jiggly. Turn off the oven and keep the cheesecake inside for another 10 minutes, then let it cool at room temperature.

Once cooled, refrigerate for at least 4 hours, preferably overnight, before cutting into bars.

Lift the bars out of the pan using the parchment overhang. Slice into squares and serve. Enjoy every creamy, cinnamon-filled bite!