Salted Caramel Cinnamon Roll Cheesecake Bars (Print Version)

# Ingredients:

→ Biscoff Cookie Crust

01 - 1 1/2 cups crushed Biscoff cookies (or gingersnap cookies/graham crackers)
02 - 2 tablespoons granulated sugar
03 - 6 tablespoons salted butter, melted

→ Cheesecake Filling

04 - 2 (8oz) blocks cream cheese, softened
05 - 1 cup plain greek yogurt, room temperature (or sour cream)
06 - 3/4 cup granulated sugar
07 - 3 eggs, room temperature
08 - 2 tablespoons all-purpose flour
09 - 2 teaspoons vanilla extract
10 - 1/2 teaspoon cinnamon

→ Cinnamon Swirl

11 - 2 tablespoons all-purpose flour
12 - 1/2 cup brown sugar
13 - 1 teaspoon cinnamon
14 - 3 tablespoons salted butter, melted

→ Salted Caramel

15 - 6 tablespoons coconut oil or avocado oil, melted
16 - 1/2 cup almond butter
17 - 1/2 cup maple syrup
18 - Large pinch of salt

# Instructions:

01 - Preheat oven to 350°F. Line 8x8-inch pan with parchment paper.
02 - Mix crushed cookies, sugar, and melted butter. Press evenly into pan.
03 - Combine flour, brown sugar, cinnamon, and melted butter. Set aside.
04 - Beat cream cheese until smooth, add sugar. Add eggs one at a time, then mix in yogurt, flour, vanilla, and cinnamon until smooth.
05 - Pour half of filling over crust, dot with cinnamon swirl and swirl with knife. Add remaining filling.
06 - Bake 40-45 minutes until center is mostly set. Cool to room temperature, then chill 2 hours or overnight.
07 - Mix salted caramel ingredients, pour over chilled bars. Cut into 16 squares.

# Notes:

01 - Requires minimum 2 hours chilling time
02 - Can use different cookies for crust
03 - Greek yogurt can be substituted with sour cream

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