Preheat your oven to 350F and spray a 9-inch pie plate very well with cooking spray; set aside.
To a large bowl, add the sugar cookie mix, cinnamon, 1/2 cup softened butter, and mix with a pastry cutter or two forks until large crumbly bits form.
Turn just over half (about 60%) of the mixture out into prepared pie plate and press it over the base and up the sides to create an even, smooth crust.
Bake for about 11 to 12 minutes, or until just set. When done, remove from oven and set aside.
While the crust bakes, to the remaining sugar cookie mixture, add 3 tablespoons of melted butter, 1 to 2 tablespoons flour, and toss with a fork to combine until larger crumbly bits form.
To a separate large bowl, add the cream cheese, sugar, flour, and beat with a handheld electric mixer on medium-high speed until smooth and fluffy, about 45 seconds.
Add the egg, vanilla, and beat until smooth.
Turn the cream cheese mixture out into the baked pie crust and smooth the top lightly with a spatula; set aside.
To a large bowl (the same one you used for the cream cheese is fine), add all the ingredients, stir gently to combine, and slowly and evenly turn out over the cream cheese layer, and smooth the top lightly with a spatula.
Evenly sprinkle the reserved crumble topping (from step 5), place pie plate on a baking sheet (for insurance against overflow in your oven because the pie is very full; although it doesn't rise much during baking) and bake for about 55 minutes, or until top of the pie is lightly golden brown and crumble is set.
Cool on a wire rack for 1 hour and refrigerate at least 3 to 4 additional hours (overnight is best) or until chilled before optionally serving with whipped topping or ice cream.
