Prepare the Baking Dish

• Preheat the oven to 350°F (175°C).
• Line a 9×13-inch baking dish with parchment paper, leaving a slight overhang on the sides for easy removal.
• Lightly grease the parchment paper to prevent sticking.

Create the Cookie Base

• Press the sugar cookie dough evenly into the bottom of the prepared baking dish.
• Use your fingers or a spatula to create an even layer, ensuring the corners are well-covered.
• Bake for 8-10 minutes until slightly golden but not fully cooked.
• Remove from the oven and let it cool while preparing the cheesecake layer.

Make the Cream Cheese Filling

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add ½ cup of sugar and vanilla extract, and mix until fully combined.
• Beat in the eggs, one at a time, until just incorporated.
• Pour the cream cheese mixture evenly over the partially baked cookie crust.

Top with Cinnamon Sugar Layer

• In a small bowl, mix the remaining ½ cup of sugar with the ground cinnamon.
• Sprinkle the cinnamon-sugar mixture evenly over the cheesecake layer.
• Drizzle the melted butter on top for a crispy, caramelized crust.

Bake to Perfection

• Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is slightly jiggly.
• Remove from the oven and let it cool to room temperature.
• Chill in the refrigerator for at least 2 hours to set before cutting into bars.

Slice and Serve

• Lift the bars out using the parchment paper overhang and place on a cutting board.
• Cut into squares or rectangles using a sharp knife for clean edges.
• Serve chilled or slightly warm, with an optional drizzle of caramel sauce or chocolate.