Cinnamon Peanut Butter Cheesecake with Whipped Cream

Ingredients:

• 1 Cinnamon Roll base (store-bought or homemade)
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Directions:

1. Preheat the oven to 325°F.
2. Press the Cinnamon Roll base firmly onto the bottom of a 9-inch springform pan. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the Norman's Kosher Cholov Yisroel Cream Cheese on medium-high speed until creamy and smooth, about 2 minutes.
4. Add the peanut butter and beat until combined, scraping down the sides of the bowl as necessary.
5. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes.
6. Beat in the vanilla extract, followed by the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
7. Pour the cheesecake mixture over the prepared Cinnamon Roll base.
8. Bake for 50-60 minutes, or until the center is set and the edges are lightly golden brown. Turn off the oven and leave the cheesecake inside for an additional 30 minutes.
9. Remove the cheesecake from the oven and let it cool to room temperature before chilling in the refrigerator for at least 4 hours.
10. In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.
11. Spread the whipped cream over the chilled cheesecake and serve.