Preheat your oven to 350°F (175°C). In a medium bowl, combine the melted butter, graham cracker crumbs, light brown sugar, and salt. Mix until well combined. Press this mixture firmly into the bottom of an 8-inch square baking dish and bake for 8 minutes. Set aside to cool.

Reduce the oven temperature to 325°F (160°C). In a blender, add the softened cream cheese, granulated sugar, and vanilla. Blend until completely smooth. Next, add in the sour cream and blend again. Finally, add the eggs one at a time, mixing briefly after each addition until smooth.

In another bowl, stir together the melted butter, dark brown sugar, cinnamon, and flour to create a smooth cinnamon mixture.

Pour half of the cheesecake filling over the cooled crust. Dot the surface with half of the cinnamon mixture and gently swirl them together with a knife. Pour the remaining cheesecake filling on top, dot with the rest of the cinnamon mixture, and swirl once more.

Bake at 325°F for 35-40 minutes or until the center has a slight jiggle. Allow it to cool to room temperature, then refrigerate for at least 2 hours until firm.

Once chilled, slice into bars and enjoy every delicious bite!