Cinnamon Roll Cheesecake with Greek Yogurt & Honey Filling and Caramel Macchiato Topping

Ingredients:

• 2 cups cinnamon roll crumbs (about 8 cinnamon rolls)
• 1/4 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Greek yogurt
• 1/2 cup honey
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 1/4 cup heavy cream
• 1 tbsp instant coffee
• 1/4 tsp salt

Directions:

1. Preheat the oven to 350°F.
2. Combine the cinnamon roll crumbs and melted butter in a bowl, then press the mixture into the bottom of a lined 9-inch springform pan to form an even layer.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese for 2-3 minutes until light and fluffy.
4. Add the Greek yogurt and honey to the mixing bowl, and continue to beat until combined.
5. Beat in one egg at a time, followed by the vanilla extract and salt.
6. Pour the mixture over the crust, spreading it evenly.
7. Bake for 45-50 minutes, or until the center of the cheesecake is set and the edges are golden brown.
8. Remove from oven and let cool for 15 minutes before refrigerating for 2-3 hours.
9. When ready to serve, combine the granulated sugar, heavy cream, and instant coffee in a saucepan and cook over medium heat, stirring constantly, until the sugar is melted and the mixture is smooth.
10. Remove the caramel from heat and let cool to room temperature before pouring over the cheesecake and spreading evenly.
11. Slice and serve!