Pre-heat oven to 325 degrees and line a 9-inch square baking pan with aluminum foil so foil is overhanging on two sides.

Lightly coat foil with cooking spray.

Place frosted animal crackers in a food processor and pulse until they're finely ground.

Add melted butter and pulse until well blended.

Put animal cracker crumbs into baking pan and press down into even layer on bottom of pan.

Bake at 325 degrees for 10 minutes and then remove from oven.

In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese on medium speed for 2-3 minutes, until fluffy.

Add sour cream, sugar, eggs, vanilla, cinnamon, and salt to bowl and beat until mixture is smooth.

Fold in rainbow sprinkles.

Pour batter into pre-baked cookie crust and smooth the top with a spatula.

Place back in oven for 30-35 minutes, until filling is just set.

Remove from oven and let cool for about 30 minutes.

Place cheesecake bars in fridge to chill for at least two hours.

Use foil overhang to take bars out of pan. Remove foil from bottom and set on cutting board.

Slice cheesecake into squares and top with additional frosted animal crackers.