Preheat your oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment paper, allowing for an overhang on the long sides to easily lift the bars out later. Lightly grease the parchment paper.

In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Pour in the 1/2 cup melted butter and mix until all crumbs are moistened. Press the mixture evenly and firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling.

In a large mixing bowl, using an electric mixer (stand or hand-held) on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes, scraping down the sides of the bowl as needed.

Gradually add 1 cup granulated sugar to the cream cheese mixture and continue beating until the mixture is light and fluffy, about 2 more minutes.

Beat in the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix once the eggs are in, as this can incorporate too much air and lead to cracks.

Stir in the sour cream, vanilla extract, freshly grated nutmeg, orange zest, and salt until just incorporated and the mixture is smooth.

Pour the cheesecake filling evenly over the warm, pre-baked cinnamon graham cracker crust. Gently tap the pan on the counter a few times to release any large air bubbles.

Bake for 45-55 minutes, or until the edges of the cheesecake are set and lightly golden, but the center still has a slight, gentle jiggle when the pan is lightly shaken. Do not overbake.

Turn off the oven, crack the oven door open slightly, and let the cheesecake bars cool in the oven for 30 minutes. This slow cooling helps prevent the cheesecake from cracking.

Remove the pan from the oven and transfer it to a wire rack to cool completely at room temperature. Once fully cooled, transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, for the best setting and flavor.

Once thoroughly chilled, carefully lift the cheesecake slab out of the pan using the parchment paper overhang. Place it on a cutting board.

In a small bowl, combine the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon for the churro topping. Brush the top surface of the chilled cheesecake slab evenly with the 2 tablespoons of melted butter, then generously sprinkle the cinnamon sugar mixture over the buttered surface.

Using a sharp knife, cut the cheesecake into 16-20 squares or bars. For clean cuts, wipe your knife with a hot, damp cloth between each slice.

Serve immediately, or store in an airtight container in the refrigerator.