Preheat your oven to 350° F. Line a 9x13 baking pan with parchment paper and set aside.
Make the cookie dough: In a medium bowl combine the flour, baking powder, cream of tartar, cinnamon, and salt. Set aside.In a large bowl, cream together the butter and sugar until smooth using an electric mixer. Add in the egg + yolk and vanilla. Mix until compleletly combined. Slowly add the dry ingredients into the wet, scraping the sides of the bowl as needed. Mix until a dough forms, it will be pretty thick. You can use a rubber spatula or your hands to combine at the end if it's too thick for your electric mixer.
Make the cheesecake: In a large bowl, using an electric mixer beat the cream cheese until smooth. Add in the sugar, eggs, vanilla, and salt, then beat on medium high until fluffy and smooth, about 3 minutes.
Assemble: In a parchment paper-lined baking dish, press ¾ of the cookie dough into the bottom of the pan, as evenly as possible. Pour the cheesecake layer on top, spreading out over the entire dish with a rubber spatula. Take the remaining dough and crumble with your hands over the cheesecake layer. You will still see some parts of the cheesecake in-between the dough.
Bake at 350° F for 35-45 minutes, until the cookie dough on top is baked and very lightly starting to brown. The middle of your bars may jiggle a little and that's ok! They will set in the fridge.Remove from the oven and let cool completely on a wire cooling rack. Cover with foil and refrigerate for 3-4 hours (or longer) until they have completely chilled. Cut and serve!
Notes
I made these cheesecake bars in a 13x9 pan. You can cut the recipe in half and use an 8x8 pan as well.
Line your baking dish with parchment paper for easy removal and clean-up!
Make sure to let these bars chill completely so they cut up nicely. I always clean my knife in between cuts.
These cheesecake bars can be stored in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 1 month