Snickerdoodle Cheesecake Bars

1 1/2 c. SR flour

3/4 c. + 2 t. sugar, divided

1 T. + 1/8 t. ground cinnamon, divided

3/4 c. cold butter, cut up

2 pkg. (8 oz. each) cream cheese, softened

1 T. vanilla

1/4 c. sour cream

2 eggs

Preheat oven to 325. Line 8" square dish with foil, leaving ends hanging over sides. Combine flour, 1/4 c. sugar, and 1 T. cinnamon in bowl. Cut in butter until they form coarse crumbs. Reserve 1/2 c. crumb mixture for later use, press remaining crumbs into bottom and and 1/2" up side of prepared dish. Bake 25 minutes or until lightly browned. Beat cream cheese, vanilla, and 1/2 c. of remaining sugar in large bowl with mixer until blended. Add sour cream, mix well. Add eggs, 1 at a time, on low speed until blended well.  Combine sugar and cinnamon. Pour cream cheese mixture into crust. Top with reserved crumb mixture and cinnamon sugar. Bake 45-50 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to remove from dish before cutting into squares. Makes 8 servings.