Blender Cinnamon Roll Cheesecake Bars

FOR THE CRUST:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 6 tablespoons melted butter
• 1/2 teaspoon salt

FOR THE FILLING:

• 16 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/ 2 cups sour cream, room temperature
• 2 teaspoons vanilla extract

FOR THE CINNAMON SWIRL:

• 6 tablespoons melted butter
• 1 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/4 cup all-purpose flour

FOR THE CRUST:

1. Preheat oven to 350°F.
2. In a medium bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt and stir well.
3. Press firmly into an 8-inch square pan. Let cook for 8 minutes.
4. Allow to cool.

FOR THE FILLING:

1. Reduce the oven temperature to 180°C.
2. Place cream cheese, sugar and vanilla in a mixer and mix until smooth.
   Add the cream and stir again. Add the eggs one at a time and mix until a
3. homogeneous mixture forms.
4. Set aside.

MAKE THE CINNAMON SWIRL:

1. In a medium bowl, stir together melted butter, brown sugar, cinnamon and flour until smooth.

TO ASSEMBLE:

1. Pour half of the cheesecake mixture onto the cooled base. Sprinkle with the cinnamon mixture and mix gently with a knife.
2. Add the remaining topping and remaining cinnamon mixture and stir again.
3. Bake until the center is completely set, 35 to 40 minutes.
4. Refrigerate for 2 hours until solid.Cut, serve and enjoy your food!

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