Cinnamon Berry Fudge Cheesecake

Cinnamon Roll Base

• 4 cups cinnamon roll crumbs (from approximately 12 cinnamon rolls)
• ½ cup unsalted butter, melted

Wine & Berries Filling

• 2 containers (16oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/3 cup red wine
• 1 cup mixed berries (fresh or frozen), chopped

Fudge Brownie Topping

• 1 cup semisweet chocolate chips
• ½ cup unsalted butter, chopped
• 1/3 cup granulated sugar
• 2 large eggs
• ½ cup all-purpose flour
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a large bowl, mix together cinnamon roll crumbs and melted butter. Press mixture onto bottom of prepared pan. Place in the freezer while preparing the filling.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and red wine. Fold in chopped mixed berries.
5. Pour cheesecake batter onto the prepared crust. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
6. While the cheesecake is baking, prepare the fudge brownie topping.
7. Place chocolate chips and chopped butter in a heatproof bowl. Microwave in 30-second intervals, stirring after each interval, until melted. Stir in granulated sugar.
8. Beat in eggs, one at a time. Stir in flour and vanilla extract just until combined.
9. When the cheesecake is done baking, remove from the oven and let it cool for 10-15 minutes. Then, pour the fudge brownie mixture over the cheesecake. Return the cheesecake to the oven and bake for an additional 15-20 minutes, or until the brownie is set and the cheesecake is fully cooked.
10. Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours or overnight before serving.
11. Enjoy!