(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 325° F (160° C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil leaving a 2-inch (5 cm) overhang. Spray with no-stick cooking spray.
For CRUST: Combine graham cracker crumbs, granulated sugar and cinnamon in medium bowl. Stir in melted Becel® Sticks. Press crumb mixture on bottom of prepared pan.
For CHEESECAKE: Beat cream cheese and sugar in large bowl with electric mixer on medium-high until smooth and creamy. Add eggs and vanilla and beat until blended. Beat in sour cream until combined. Pour over crust and bake 25 minutes.
For CRUMBS: Meanwhile combine flour, brown sugar and cinnamon in medium bowl. Stir in melted Becel® Sticks until mixture comes together.
After cheesecake has baked 25 minutes, remove from oven and with hands, press crumb mixture into large crumbs then top cheesecake. Bake 40 minutes or until crumbs are golden and cheesecake is set. Cool on wire rack. Refrigerate 8 hours or overnight.
Lift cheesecake out of pan using foil overhang. Cut into 24 bars.