Chunks vs. Swirls

Imagine a cheesecake with beautiful swirls of cinnamon brown sugar weaving in it, looking so pretty. That's not this cheesecake - clearly. Looks like chunks doesn't it? That's because I ended up with chunks, not smooth swirlable anything. In hindsight - I don't quite know how I would have made that filling smooth, but let's talk taste, shall we? Why does it need to be smooth swirly and pretty if it tastes amazing and delicious? See what I did there? Just close your eyes and crunch along with me a bit. This cheesecake is great.
It's made in a 9 x 9 pan - or hey 8 x 8 if that's your jam. That's not my jam since I don't have an 8 x 8 pan. No water bath is needed - yet another plus, and it makes a delicious not so super sweet cheesecake. The crust is made with cinnamon graham crackers which my kids happily taste-tested and gave their approval for. The filling probably could be made more smooth - I'd give you hints on how - but I messed it up - don't worry if you do too - I promise it will still taste delicious and you won't be sad. So enjoy some chunky yummy cheesecake!

Cinnamon Roll Cheesecake Bars
FOR CRUST:
2 cups cinnamon graham crackers, finely crushed
⅓ cup butter, melted
¼ cup brown sugar
FOR CHEESECAKE:
2 (8 oz) pkgs cream cheese, softened to room temp
⅔ cup sugar
2 eggs
1 Tbsp vanilla extract
½ cup sour cream
FOR CINNAMON SWIRL:
1 cup brown sugar
¼ cup all-purpose flour
2-3 Tbsp ground cinnamon (depending on how cinnamon-y you want it)
6 Tbsp butter
Instructions
Preheat oven to 325 degrees F. Line an 8x8 pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
In a medium bowl, stir together the cinnamon graham crumbs, melted butter and brown sugar together until completely moistened. Press the mixture evenly along the bottom of the pan and bake for approx. 10-12 minutes or until golden. Remove from the oven but keep the oven on.
While crust bakes, prepare your cheesecake. In the bowl of a stand mixer, cream together the cream cheese and sugar until fluffy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla. Lastly, beat in the sour cream. Set mixture aside.
Meanwhile, in a medium saucepan, melt together the brown sugar, flour, cinnamon and butter, stirring until smooth. Set aside.
Spread half of the cheesecake mixture into the prepared crust. Top with half of the cinnamon mixture. I like to draw lines with the cinnamon mixture into the cheesecake and then swirl them together with a butter knife. Top with remaining cheesecake, then remaining cinnamon mixture, swirling together.
Bake for approx. 35-40 minutes or until cheesecake is set and the center is just a little jiggly. Cool completely, then refrigerate for at least 2 hours before serving.