1- Preheat your oven to 350 degrees Fahrenheit and line an 8×8 inch pan with foil, then grease it with cooking spray for easy removal later.

2- Pulse 12 graham cracker sheets in a food processor until fine crumbs form. Add ¼ cup sugar and 1 tablespoon cinnamon, pulse again, then mix in ½ cup melted butter for about 30 seconds until combined. Press this crust mixture evenly into the prepared pan and bake for 5 minutes.

3- In a small saucepan, combine ¼ cup butter, ½ tablespoon cinnamon, and ½ cup brown sugar. Cook over medium heat, stirring until the butter melts and everything blends together, then stir in ¼ teaspoon vanilla and 1 tablespoon flour.

4- In a large bowl, whisk 1 egg and ⅓ cup sugar until foamy. Add 16 ounces softened cream cheese and 2 teaspoons vanilla, mixing until smooth.

5- Pour the cheesecake mixture over the baked crust. Drizzle the cinnamon roll filling over the cheesecake layer and use a toothpick to swirl it gently for that marbled effect.

6- Bake for 20 minutes or until the cheesecake sets. Let the bars cool for 30 minutes, then refrigerate until completely chilled before cutting and serving.