Snickerdoodle Cheesecake Bars

1. Heat oven to 325°F.

2. Line 8-inch square baking dish with foil, leaving ends of foil hanging over sides of dish. Combine flour, 1/4 cup sugar and 1 Tbsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. Reserve 1/2 cup crumb mixture for later use; press remaining crumb mixture onto bottom and 1/2 inch up side of prepared dish. Bake 25 min. or until lightly browned.

4. Meanwhile, beat cream cheese, vanilla and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Set aside. Combine remaining 2 tsp. sugar and 1/8 tsp. cinnamon.

5. Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar.

6. Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.

7. Refrigerate 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.

Chef Tips: Swap in Neufchatel cheese for the cream cheese for a lower-calorie replacement. 

Kitchen Tips: Substitute, Prepare using PHILADELPHIA Neufchatel Cheese.

• 39 g Total Fat
• 24 g Saturated Fat
• 1 g Trans Fat
• 160 mg Cholesterol
• 350 mg Sodium
• 40 g Total Carbohydrates
• 1 g Dietary Fibers
• 21 g Sugars
• 8 g Protein