BLENDER CINNAMON ROLL CHEESECAKE BARS
FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup light brown sugar
6 tablespoons butter, melted
1/2 teaspoon salt
FOR THE FILLING:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons vanilla extract
FOR THE CINNAMON SWIRL:
6 tablespoons butter, melted
1 cup dark brown sugar
1 teaspoon cinnamon
1/4 cup all-purpose flour
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