Apple Cider Cheesecake Bars with Oat Crumble

Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

**Make the Oat Crumble:** In a medium bowl, combine flour, rolled oats, brown sugar, 1 tablespoon of the granulated sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

**Make the Apple Cider Reduction:** In a small saucepan, bring apple cider to a boil. Reduce heat to medium and simmer until reduced to about 2 tablespoons. This will concentrate the apple cider flavor.

**Make the Cheesecake Filling:** In a large bowl, beat softened cream cheese and remaining granulated sugar (3 tablespoons) until smooth and creamy. Beat in the egg and vanilla extract until just combined. Stir in the reduced apple cider and cinnamon.

**Assemble and Bake:** Press half of the oat crumble mixture into the prepared baking pan to form a crust. Pour the cheesecake filling over the crust. Sprinkle the remaining oat crumble mixture evenly over the cheesecake filling.

Bake for 30-35 minutes, or until the edges are golden brown and the center is almost set (it should still have a slight jiggle).

Let cool completely in the pan before refrigerating for at least 2 hours to allow the cheesecake to set fully.

Lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into bars and dust with powdered sugar, if desired. Serve chilled.