Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.

Step 2

In a bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the crumbs are evenly coated.

Step 3

Press the crumb mixture firmly into the bottom of the prepared pan.

Step 4

Bake the crust for 8–10 minutes, then remove it from the oven and allow it to cool slightly.

Step 5

In a large bowl, beat the softened cream cheese until completely smooth.

Step 6

Add the sugar and continue mixing until well combined.

Step 7

Beat in the eggs one at a time, mixing on low speed after each addition.

Step 8

Mix in the vanilla extract, sour cream, flour, and salt until the filling is smooth and creamy.

Step 9

Pour the cheesecake filling over the prepared crust and spread it evenly.

Step 10

Bake for 30–35 minutes, or until the center is almost set with a slight jiggle.

Step 11

Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 10 minutes.

Step 12

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 13

Lift the cheesecake from the pan using the parchment paper and cut into 16 bars. Add your favorite toppings before serving if desired.