Preheat the oven to 350°F (177°C).

In a medium-sized bowl, thoroughly mix the melted butter, graham cracker crumbs, light brown sugar, and salt.

Firmly press the mixture into an 8-inch square baking dish.

Bake for 8 minutes, then set aside for cooling.

Adjust the oven's temperature to 325°F (163°C).

Utilize a blender to blend the cream cheese, granulated sugar, and vanilla extract until it achieves a smooth consistency.

Incorporate the sour cream and blend further. Proceed to add the eggs, introducing them one at a time, and blending in between each addition to ensure a consistent mixture.

In a medium-sized bowl, combine the melted butter, dark brown sugar, cinnamon, and flour. Mix until a consistent texture is achieved.

Pour half of the prepared cheesecake filling over the pre-baked crust.

Drop dollops of the cinnamon mixture onto the filling and use a knife to gently swirl the two together.

Pour the remaining cheesecake filling and cinnamon mixture over the first layer, and again, gently swirl them together.

Place the baking dish in the oven and bake for approximately 35-40 minutes or until the center is mostly set.

Once baked, allow it to cool to room temperature before placing it in the refrigerator to chill for at least 2 hours. After chilling, slice the cheesecake into bars and serve.