Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

Prepare the crust: In a medium bowl, whisk together the flour, 1/2 cup sugar, and 2 teaspoons of cinnamon. Pour in the melted butter and mix until combined and the mixture resembles wet sand. Press firmly into the bottom of the prepared pan.

Bake the crust for 10 minutes. While the crust is baking, prepare the filling.

Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually beat in the 3/4 cup of sugar. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined. Do not overmix.

Pour the cheesecake filling evenly over the warm, pre-baked crust.

Prepare the topping: In a small bowl, mix the remaining 1/4 cup sugar and 1 tablespoon of cinnamon until thoroughly combined.

Sprinkle the cinnamon-sugar topping evenly over the cheesecake layer.

Bake for 35-40 minutes, or until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door slightly, and let the bars cool in the oven for 30 minutes to prevent cracking.

Remove from the oven and let cool completely on a wire rack. Once cool, refrigerate for at least 4 hours (preferably overnight) before slicing into bars.