Cinnamon Roll Cheesecake with Hot Fudge Topping

Cinnamon Roll Base:

• 1 package (16 oz) of cinnamon roll dough
• 2 tablespoons of unsalted butter, melted

Plain Filling:

• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 2 large eggs
• 1 teaspoon of pure vanilla extract

Hot Fudge Topping:

• 1/2 cup of heavy cream
• 1/2 cup of semisweet chocolate chips
• 2 tablespoons of unsalted butter
• 1 teaspoon of pure vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. Roll out the cinnamon roll dough and press it into the bottom of the springform pan and about 1 inch up the sides.
3. Brush the melted butter over the cinnamon roll dough.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Add the sugar and mix until well combined.
6. Add the eggs one at a time, mixing well after each addition.
7. Mix in the vanilla extract.
8. Pour the cream cheese mixture into the cinnamon roll crust.
9. Bake the cheesecake for 45-50 minutes or until the center is set.
10. Let the cheesecake cool to room temperature.
11. In a small saucepan, heat the heavy cream until it comes to a simmer.
12. Remove from heat and stir in the chocolate chips and butter until melted and smooth.
13. Mix in the vanilla extract.
14. Pour the hot fudge over the cooled cheesecake.
15. Serve and enjoy!