These Snickerdoodle Cheesecake Bars have a golden Oreo crust, a creamy vanilla cheesecake center, and topped with a sugar cookie that's been rolled in a cinnamon-sugar coating. If you're looking for a cheesecake bar recipe that's over-the-top, this is the recipe for you.
Preheat oven to 350 degrees. Line a 9-inch square baking pan with foil and spray with a non-stick spray.
Add the Oreo cookies to a food processor and pulse until they form fine crumbs.
Add in melted butter and pulse until all of the crumbs are coated with butter.
Firmly press the cookie crumbs onto the bottom of the prepared pan. Set aside
Cheesecake
In a large bowl, add in the cream cheese. Beat with a hand mixer until creamed. Scrape down the sides and bottom of the bowl.
Add in the sugar and beat until combined. Scrape down the sides and bottom of the bowl.
Add in the egg and vanilla extract and beat until the egg is worked into the batter.
Pour the cheesecake batter on top of the crust layer and spread it to the edges. Set aside.
Cookie
Add the cinnamon and sugar into a shallow dish and mix until combined. Set aside.
Using a spoon, scoop about 2-inch sized balls from the cookie dough package. Roll the dough into a ball, press it flat and then press it into the cinnamon sugar mixture to coat both sides.
Place the coated cookie dough rounds all along the top of the cheesecake layer.
Sprinkle the remaining cinnamon sugar mixture all over the top.
Place in the oven and bake for 40-45 minutes, until the middle is set and the edges are golden brown. Allow the bars to cool for about 30 minutes and then refrigerate the bars for 2-3 hours until they are completely set. I prefer to cover them after they've cooled completely and let them chill overnight in the fridge.
Cut into bars, store in an airtight container the fridge.