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Combine softened cream cheese and ½ cup sugar, then incorporate 2 eggs and ½ tbsp vanilla until smooth and creamy. Set aside.
Cream melted ¾ cup butter and brown sugar and granulated sugar, then incorporate 2 eggs and ½ tbsp vanilla. Fold in 2 ¼ cups APF, ½ tsp baking soda, ½ tbsp cinnamon, and ½ tsp nutmeg.
Combine ¼ cup sugar and 1 ¼ tsp cinnamon.
Spread half the snickerdoodle dough in a greased 9x13 pan, sprinkle with half the cinnamon sugar, then top with the cheesecake mixture. Spoon the remaining snickerdoodle dough on top and sprinkle with the rest of the cinnamon sugar.
Bake at 350°F for about 37 minutes until the edges are golden brown and the center barely jiggles. Cool at room temperature for 2 hours, then chill in the fridge for at least 2 hours before slicing.