Cinnamon Roll Cheesecake with Greek Yogurt & Peanut Butter Cup Topping

Cinnamon Roll Base

• 10 Cinnamon Rolls (store-bought or homemade)
• 2 tablespoons unsalted butter, melted

Greek Yogurt & Honey Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup plain Greek yogurt
• 1 cup honey
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 2 tablespoons all-purpose flour

Peanut Butter Cup Topping

• 1/2 cup creamy peanut butter
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 325°F.
2. In a food processor, pulse the cinnamon rolls until they form coarse crumbs. Transfer the crumbs to a bowl and stir in the melted butter until the crumbs are evenly coated.
3. Press the crumbs into the bottom of a greased 9-inch springform pan, using a flat-bottomed glass or measuring cup to help pack the crumbs tightly and create an even layer.
4. Bake the crust for 10-12 minutes, or until it is lightly golden brown around the edges. Remove from the oven and let cool while you prepare the filling.
5. In a large bowl using an electric mixer, beat the cream cheese until it is smooth and creamy. Add the Greek yogurt and honey and beat until combined.
6. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
7. Stir in the vanilla extract and flour until well combined.
8. Pour the filling over the cooled crust, spreading it into an even layer.
9. Bake the cheesecake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let cool to room temperature.
10. In a small saucepan, heat the peanut butter and heavy cream over medium heat until the mixture is smooth and evenly combined. Set aside.
11. In a separate small saucepan, melt the chocolate chips over low heat, stirring constantly, until the chocolate is smooth and shiny. Set aside.
12. Pour the peanut butter mixture over the top of the cooled cheesecake, spreading it into an even layer. Drizzle the melted chocolate over the peanut butter layer.
13. Refrigerate the cheesecake for at least 2 hours, or until it is chilled and set. Serve cold.