Cinnamon Roll Cheesecake with Vanilla Filling and Salted Caramel Topping

Ingredients:

• 1 1/2 cups Cinnamon Roll Crumbs
• 5 tablespoons unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup salted caramel sauce

Directions:

1. Preheat oven to 325°F.
2. Mix cinnamon roll crumbs and melted butter together and press into the bottom of a 9-inch springform pan.
3. Using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
4. Add eggs to the mixture one at a time, beating each egg until fully incorporated.
5. Pour cheesecake mixture into the prepared crust.
6. Bake the cheesecake for 50-60 minutes, until the center is almost set.
7. Remove from the oven and let it cool on a wire rack for 10 minutes.
8. Using a knife, gently loosen the sides of the cheesecake from the springform pan.
9. Let the cheesecake cool completely to room temperature.
10. Refrigerate the cheesecake for at least 2 hours or until chilled.
11. Pour salted caramel sauce over the cheesecake and refrigerate for another 30 minutes.
12. Serve chilled and enjoy!