For the Crust

• Preheat the oven to 350 F. Prepare and 8-inch x 8-inch baking pan baking pan with parchment paper and set aside. In a standing mixer or using a blender, add the ingredients for the crust to and blend until combed.
• Transfer the batter to the prepared baking pan and spread into an even layer by using your fingers or a spatula pressing it firmly.
• Bake for 15 minutes until golden brown. Remove from the oven and set aside to cool 20 minutes.
• While the crust cools, prepare the cheesecake filling by adding the ingredients for the filling to a standing mixer or blender. Blend until smooth. Test the batter to ensure it has the proper sweetness for you and add sweeteness as desired.
• Once the crust is fully cooled (this is to ensure the crust will not crack), pour the cheesecake filling over the crust and spread into an even layer.
• Bake at 325 F for 30 minutes or until the filling has set. Once the edges turn slightly brown you will know it has set. 
• Remove from the oven and cool the bars at room temperature 20 minutes then chill in the freezer at least 2 hours before slicing into 12 bars and sprinkling with cinnamon as desired.
• Store bars in the freezer 30 days.