Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line a 9×13-inch baking pan with parchment paper or foil, leaving some overhang for easy removal. Lightly grease with cooking spray.

Step 2: Make the Cookie Dough Crust

• In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
• Add the eggs one at a time, beating after each addition. Mix in the vanilla.
• In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Reserve 1 cup of dough and set it aside. Press the remaining dough evenly into the prepared pan.

Step 3: Parbake the Crust

• Bake the crust for 10 minutes until lightly browned. Remove from oven and let cool slightly. Keep the oven on.

Step 4: Make the Cheesecake Filling

• In a clean bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and creamy.
• Add the eggs one at a time, mixing just until combined. Stir in the vanilla and cinnamon.

Step 5: Assemble the Bars

• Pour the cheesecake filling evenly over the warm cookie crust.
• Drop spoonfuls of the reserved cookie dough over the top.
• Mix the remaining 1/4 cup sugar with additional cinnamon and sprinkle over the top.

Step 6: Bake and Chill

• Bake for 20-22 minutes, or until the center is just set.
• Let the bars cool completely in the pan on a wire rack.
• Once cooled, refrigerate for at least 4 hours.
• Use the parchment overhang to lift the bars from the pan and slice into 20 bars.