Cinnamon Roll Cheesecake with Strawberry Filling and Chocolate Ganache Topping

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Ingredients:

• 1 1/2 cups cinnamon roll crumbs
• 1/4 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 cup strawberry jam
• 2 tbsp cornstarch
• 3 tbsp water
• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F.
2. Combine cinnamon roll crumbs and melted butter. Press into bottom of a 9-inch springform pan.
3. In a large bowl, beat the cream cheese and sugar until creamy. Add in the eggs, sour cream, and vanilla extract until well combined. Pour over the crust in the springform pan.
4. In a small saucepan, heat up the strawberry jam over medium-low heat.
5. In a small bowl, mix together the cornstarch and water until the cornstarch is dissolved. Add the cornstarch mixture to the heated strawberry jam, stirring constantly until the mixture thickens. Pour the strawberry filling on top of the cheesecake batter.
6. Bake for 40-45 minutes or until the cheesecake is set. Let cool completely before removing from the springform pan.
7. In a small saucepan, heat up the heavy cream over medium heat. Once it starts to steam, remove from heat and add in the chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
8. Pour the chocolate ganache on top of the cooled cheesecake. Let the ganache set before serving.