Instructions

For the Crust:

Preheat oven to 350°.  Line a 9x13-inch baking pan with foil, letting the ends hang over; spray foil with non stick cooking spray.

In a medium mixing bowl add the butter and sugars.  Beat until light and creamy.  Add eggs one at a time, making sure each is incorporated into the butter mixture.

In a medium bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and pecans.

Add the flour mixture to the butter mixture; beat until combined.  RESERVE 1 cup of dough.  Press remaining dough into the bottom of the prepared pan.  Bake until lightly browned (about 10 minutes).  Set aside to cool while the filling is made.

For the Filling:

In a large mixing bowl add the cream cheese and 1/2 cup sugar.  Mix until light and fluffy.  Beat in eggs and vanilla until combined.  Pour over warm crust.  Drop reserved dough by heaping teaspoonfuls onto cream cheese mixture.

In a small bowl stir together the remaining 2 teaspoons sugar and 1/4 teaspoon cinnamon.  Sprinkle over the top of the cheesecake and snickerdoodle dough.

Bake 20 minutes or until center is just set.  Let cool completely on a wire rack.  Refrigerate until cold (about 3 hours).  Using the excess foil, lift out of the pan and cut into bars.  Store in the refrigerator.