Preheat oven to 350°F. Grease a 9x13 baking dish or line with parchment paper (leaving some overhang for easy removal).
For the Cinnamon Sugar Mixture: Combine 2 Tbsp sugar and 1 tsp of cinnamon in a small bowl. Set aside.
For the Cheesecake Layer: Beat cream cheese and 1/2 cup sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
Add in eggs and vanilla to the cream cheese mixture. Mix until well combined and smooth. Set aside.
For the Snickerdoodle Dough: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add eggs and vanilla to the butter mixture and beat until well combined.
Gradually add the flour mixture to the butter mixture, mixing just until combined. Do not overmix.
Spread approximately 2/3 of the snickerdoodle dough into the prepared pan, creating an even layer.
Sprinkle half of the cinnamon-sugar mixture over the dough layer.
Pour the cheesecake mixture over the dough layer and spread evenly with a spatula.
Break the remaining snickerdoodle dough into small pieces and distribute them evenly over the cheesecake layer.
Sprinkle the remaining cinnamon-sugar mixture over the top.
Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. The top should be golden brown.
Allow to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.
