Preheat the oven to 350°F and spray a 9 x 9-inch baking pan liberally with cooking spray. Set aside.
In a medium size mixing bowl beat together the gingerbread cake mix, melted butter, egg and cinnamon using a hand mixer. Mix just until fully moistened. Spread evenly on the bottom of the pan.
In the same bowl, beat together the cream cheese, powdered sugar, melted butter and vanilla. Add the eggs one at a time mixing well after each addition. Pour over the crust.
Bake for 40-45 minutes until puffed up and the filling still moves when gently shaken.
Place onto a cooling rack until cooled. Cut into squares and serve. Store chilled.