Crème Brûlée Cheesecake Bars

1. Preheat oven: Preheat your oven to 350°F (175°C).

2. Make the crust: Combine the graham cracker crumbs, 5 tablespoons of sugar, and melted butter in a medium bowl. Press the mixture into the bottom of a 9×13 inch baking pan lined with parchment paper. Bake for 10-12 minutes, or until golden brown.

3. Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth. Beat in the vanilla extract and eggs one at a time. Pour the cheesecake batter over the baked crust.

4. Bake the cheesecake layer: Bake for 25-30 minutes, or until the center is set.

5. Make the crème brûlée layer: In a medium saucepan, combine the heavy cream, 1/2 cup of sugar, and cinnamon. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.

6. Temper the egg yolks: In a small bowl, whisk the egg yolks and cornstarch together. Gradually whisk in a small amount of the hot cream mixture to temper the yolks. Whisk the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.

7. Cook the crème brûlée layer: Bring the mixture to a simmer over medium heat, stirring constantly. Continue cooking for a few minutes, or until the custard has thickened.

8. Pour the crème brûlée layer: Pour the hot custard over the baked cheesecake layer. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

9. Torch the sugar: Before serving, sprinkle about 1/4 cup of granulated sugar evenly over the surface of the custard. Use a kitchen torch to caramelize the sugar until it is golden brown and bubbly.

10. Serve: Let the bars cool slightly before slicing and serving. Enjoy this heavenly dessert!