Cinnamon Roll Cheesecake

Crust:

1. Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
2. Prepare the crust by adding about 2 packages of graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

Crumble:

1. In a small bowl, combine all ingredients and mix with a fork until the ingredients come together and you have a wet sand-like texture. Set aside.

Filling:

1. To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
2. With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
3. Add the vanilla extract and mix until just combined.
4. Slowly pour in heavy whipping cream and mix on low speed until combined.
5. With the mixer to low speed add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
6. Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon crumble. Gently press the crumble into the filling. Top with half of the remaining cheesecake batter and smooth. Continue with another layer, ending with cinnamon crumble on top.
7. Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
8. Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
9. Allow cooling on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.

Topping:

1. Using a hand mixer, cream the butter and cream cheese on high speed for 1-2 minutes until smooth. Add the powdered sugar and mix slowly until combined. Slowly pour in the vanilla and mix until just combined.
2. Add the frosting into a piping bag with a small round tip, or into a Ziplock bag with a corner cut-off and drizzle the frosting over the top of the cheesecake.
3. Serve and enjoy!
4. Keep leftovers in an airtight container in the refrigerator for up to three days.