Cinnamon Roll Cheesecake with Greek Yogurt & Toffee Crunch

Ingredients:

• 1 (12 oz) can refrigerated cinnamon rolls with icing
• 12 oz (1.5 containers) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Greek yogurt
• 1/4 cup honey
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup toffee bits

Directions:

1. Preheat oven to 325°F.
2. Open the can of cinnamon rolls and arrange them in the bottom of a 9-inch springform pan, pressing the seams together to form a crust.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add the Greek yogurt, honey, eggs, and vanilla extract. Beat until combined.
5. Pour the cheesecake mixture on top of the cinnamon roll crust.
6. Bake for 35 to 40 minutes, or until the cheesecake is set.
7. Let the cheesecake cool completely, then refrigerate for at least 2 hours.
8. When ready to serve, sprinkle the toffee bits over the cheesecake.
9. Drizzle the included icing over the top in a criss-cross pattern.