1. Prepare the Crust

• Preheat oven to 325°F (165°C).

• Line a 9×9-inch baking pan with parchment paper, allowing some overhang for easy removal.

• In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.

• Press the mixture firmly and evenly into the bottom of the prepared pan.

• Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

• In a large bowl, beat the cream cheese and sugar until smooth and creamy.

• Add eggs (or applesauce) and vanilla extract, mixing until fully combined and lump-free.

3. Mix the Cinnamon Swirl

• In a small bowl, stir together melted butter, brown sugar, and cinnamon until fully blended.

4. Assemble and Swirl

• Pour the cream cheese filling evenly over the cooled crust.

• Spoon or drizzle the cinnamon swirl mixture over the top.

• Use a knife to gently swirl the cinnamon mixture through the cheesecake layer for a marbled effect.

5. Bake

• Bake for 35–40 minutes, or until the center is set and the edges appear lightly golden.

• Allow to cool completely in the pan on a wire rack.

• Refrigerate for at least 2 hours to fully set.

6. Add the Glaze

• In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

• Drizzle generously over the chilled bars.

7. Slice and Serve

• Use the parchment paper to lift the bars out of the pan.

• Cut into 16 squares and serve chilled or at room temperature.