Cinnamon Cookies & Cream Cheesecake Recipe

Ingredients:

• 2 cups of crushed cinnamon roll dough
• 1/2 cup of melted unsalted butter
• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese (32 oz total)
• 1 cup of granulated sugar
• 4 large eggs
• 2 tsp of vanilla extract
• 1 cup of crushed kosher Oreo cookies
• 1 cup of heavy cream
• 1/2 cup of powdered sugar

Instructions:

1. Preheat the oven to 350°F.
2. Combine the crushed cinnamon roll dough and melted unsalted butter in a bowl until the mixture is fully combined.
3. Press the mixture into a 9-inch springform pan, making sure it is evenly distributed and pressed down firmly.
4. Bake the crust at 350°F for 10 minutes and then remove from the oven and set aside to cool.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until fully combined and smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the vanilla extract and crushed kosher Oreo cookies.
8. Pour the cheesecake mixture into the prepared crust.
9. Bake the cheesecake at 350°F for 45-50 minutes or until it is set and the center is slightly jiggly.
10. Remove the cheesecake from the oven and let it cool to room temperature on the counter before transferring it to the fridge.
11. Chill the cheesecake in the fridge for at least 3 hours or overnight to fully set.
12. Before serving, whip the heavy cream and powdered sugar together until stiff peaks form.
13. Spread the whipped cream mixture over the top of the chilled cheesecake.
14. Slice, serve, and enjoy!