Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan. In a large bowl, mix together the all-purpose flour, unsalted butter, granulated sugar, ground cinnamon, and salt until a dough forms. Press the mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes, or until the crust is golden brown and fragrant.

While the churro crust bakes, beat the softened cream cheese in a mixing bowl until smooth and creamy using an electric mixer. Gradually add in the granulated sugar and continue mixing until fully incorporated. Add the eggs one by one, blending until just combined. Pour the rich cheesecake filling over the baked churro crust.

Return the pan to the oven and bake the cheesecake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Once done, remove from the oven and allow to cool to room temperature in the pan on a wire rack.

After cooling, cover the cheesecake with plastic wrap and refrigerate for at least 2 hours.

Once chilled, melt the chocolate chips together with vegetable oil in a microwave-safe bowl. Heat in 20-second increments until smooth. Remove the cheesecake from the refrigerator, slice into bars, and drizzle the melted chocolate over each piece.