Preheat the oven to 350°F and spray a 9 x 9-inch baking pan liberally with cooking spray. Set aside.
Crust: In a medium size mixing bowl beat together 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.
Filling: 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.