Snickerdoodle Cookie Bars

1. Preheat the oven to 350F and grease and line an 8×8 baking pan with parchment paper, allowing some to hang over the sides for easy removal. 
2. In a large bowl using a hand or stand mixer with the paddle attachment, mix in the butter and sugars on medium-high speed for about 1 minute or until light and creamy.
3. Then mix in the egg and vanilla. Scrape down the bowl and mix again until smooth. Then mix in the cornstarch, baking powder, cream of tartar, salt, and cinnamon.
4. Once combined, mix in the flour just until the dough comes together. Use a rubber spatula to scrape down the bowl and mix by hand to ensure all ingredients are evenly mixed. It should make a thick but sticky dough.
5. In a small dish, mix together the cinnamon sugar.
6. Spread the dough into the pan and sprinkle the top with half of the cinnamon sugar. Bake for 18-23 minutes or until evenly baked with a slightly soft center. Place in the refrigerator to cool completely before moving on to the cheesecake layers.

Cheesecake Layers

1. In a large bowl using a hand or stand mixer with the paddle attachment, mix the cream cheese and powdered sugar until smooth. Then scrape down the bowl and mix in the melted white chocolate. Scrape again and mix just to ensure it’s well combined.
2. Scoop 2/3 of the cheesecake into a separate dish, then mix the cookie butter into the remaining 1/3. 
3. Now spread the cookie butter cheesecake in an even layer on top of the snickerdoodle cookie bars. Carefully spoon the plain cheesecake on top and spread even. Top with the remaining cinnamon sugar and chill for about 2 hours or until set. 
4. Run a knife around the edge of the pan and lift out the bars. Now slice and enjoy!