Cinnamon Peanut Butter Fudge Cheesecake

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Ingredients:

• 1 can of cinnamon rolls (8 count)
• 8 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup smooth peanut butter
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup hot fudge sauce

Directions:

1. Preheat the oven to 350°F.
2. Open the can of cinnamon rolls and set aside the icing. Unroll each individual roll and place them in a circular pattern on the bottom of a greased 9-inch springform pan. Press the rolls together to form a solid crust.
3. In a mixing bowl, beat the cream cheese until smooth. Add in the peanut butter, sugar, and vanilla extract and continue to mix until evenly combined.
4. Add in the eggs one at a time, mixing thoroughly after each addition.
5. Pour the cheesecake mixture over the cinnamon roll crust in the springform pan.
6. Bake for 35-40 minutes, or until the center is set and the edges are golden brown. Allow to cool for at least 30 minutes before removing from the pan.
7. Drizzle the hot fudge sauce over the top of the cheesecake and serve immediately.