Preheat oven to 350 degrees. Place cookies in a food processor, pulse into crumbs. Add the melted butter and cinnamon, pulse until combined. Press crust into a 9x9 baking dish lined with parchment paper (or foil) set aside.
For the filling
Wipe out the food processor, no need to clean. Place the cream cheese into the food processor, process until smooth. Add the sour cream, sugar, vanilla, cinnamon, and egg. Process until smooth and pour over the crust, smooth out evenly.
For the crumble
In a medium-sized bowl, add the flour, sugar, and cinnamon. Whisk to combine. Cut the butter into very small cubes or do it the easy way like me, and grate the butter into the bowl with a cheese grater. Toss the butter with the flour mixture. Taking your hands, roll the butter pieces with the flour between your fingers. Continue to do this until the entire bowl resembles wet sand with a few larger butter pieces.
Pour the entire crumble (yes, all of it!) on top of the cheesecake. Bake for 36 minutes, cheesecake will be very slightly jiggly in the center. Let cool on the counter for 20 minutes. Cover with plastic wrap and place in the fridge for 3 hours to set. Cut into 9 pieces, serve.
You can easily double this recipe to serve a larger crowd.
This can be frozen, see my storage tips above.
If you cant find biscoff cookies another good alternative would be gingersnaps.
These need to time to set up, so make sure that you chill before slicing.
You can easily substitute vanilla bean paste for vanilla extract 1:1.
Snickerdoodle Bars Recipe found on https://thissillygirlskitchen.com/cheesecake-snickerdoodle-bars/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.