Prepare the crust:

• Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

• In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until evenly combined.

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

• Bake for 8–10 minutes until lightly golden, then set aside to cool.

Make the cheesecake layer:

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

• Gradually add sugar and vanilla extract, mixing until fully incorporated.

• Add eggs one at a time, mixing gently on low speed to avoid overbeating.

• Pour the cheesecake mixture evenly over the cooled crust.

Prepare the churro topping:

• In a small bowl, combine softened butter, brown sugar, cinnamon, and flour until crumbly.

• Optional: Stir in mini chocolate chips for extra flavor.

• Sprinkle the topping evenly over the cheesecake layer.

Bake:

• Bake at 350°F (175°C) for 25–30 minutes, or until the center is set and the topping is lightly golden.

Cool and chill:

• Let the bars cool at room temperature for 1 hour.

• Refrigerate for at least 2 hours to firm up before slicing.

Serve:

• Cut into 2×2-inch squares using a sharp knife, wiping the knife clean between cuts for neat edges.

• Optional: Drizzle with caramel or chocolate before serving.

Storage:

• Store in an airtight container in the refrigerator for up to 5 days.

• Freeze for up to 3 months, wrapping each bar individually and thawing before serving.