Snickerdoodle Cheesecake Bars

Preheat oven to 350F. Prepare a 9 inch baking pan by lining it with foil and spraying with a non-stick spray. *Foil is optional, helps with easy release of the bars
Using a food processor, grind the oreo cookies until they are fine in texture. Add in the melted butter and mix until all of the crumbs are coated. Press the cookie mixture onto the bottom of your prepared pan. Set aside
In a medium sized bowl, mix together the cream cheese, 1/2 cup sugar, egg and vanilla until all of the lumps are gone and the mixture is creamy. Pour this mixture of the bottom crust layer and spread to the edges. Set aside.
In a small bowl, mix together the cinnamon and 3 tbsp sugar and set aside.
Using a cookie scoop or 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. Line the coated cookie dough pieces all along the top of the cheesecake layer, you may have a little cookie dough left.
Once the top layer is finished, sprinkle the remaining cinnamon sugar mixture all over the top.
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. They will set fine if you want to chill them overnight as well, just be sure to cover them in the fridge so the cookie layer doesn’t dry out.
Cut into bars, store in the fridge.
ENJOY!