Preparation Steps

• Preheat oven to 175°C (350°F). Grease and flour a 9x13 inch baking pan.
• For the crust: In a large bowl, cream together softened butter and 150g granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Press about two-thirds of the dough evenly into the bottom of the prepared baking pan to form the crust.
• For the cheesecake filling: In a medium bowl, beat the softened cream cheese and 100g granulated sugar until smooth.
• Beat in the egg and vanilla extract until just combined. Pour the cheesecake filling over the crust.
• Crumble the remaining one-third of the snickerdoodle dough over the cheesecake filling.
• Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
• Let cool completely on a wire rack before cutting into bars. For cleaner cuts, chill the bars in the refrigerator for at least 1 hour.