Cinnamon Roll Cheesecake with Strawberry Filling and Toffee Crunch Topping

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Ingredients:

• Cinnamon Roll Base:
• 1 ¾ cups of graham cracker crumbs
• ½ cup of granulated sugar
• 1 tablespoon of ground cinnamon
• ½ cup of unsalted butter, melted
• Strawberry Filling:
• 2 cups of fresh strawberries, washed and hulled
• ½ cup of granulated sugar
• 1 tablespoon of cornstarch
• 1 tablespoon of lemon juice
• Cheesecake:
• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 3 large eggs
• 1 tablespoon of vanilla extract
• Toffee Crunch Topping:
• 1 cup of toffee bits

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix until well combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes and let cool.
3. To make the strawberry filling, puree strawberries in a blender or food processor. In a medium saucepan, whisk together sugar and cornstarch. Add pureed strawberries and lemon juice and whisk until well combined. Cook over medium-high heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and let cool.
4. In a large bowl, using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until well combined.
5. Pour the cheesecake mixture over the cooled cinnamon roll base. Spoon the cooled strawberry filling over the cheesecake mixture, and use a knife to swirl it around.
6. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Let cool to room temperature.
7. Refrigerate for at least 4 hours or overnight.
8. To serve, remove from the pan, sprinkle with toffee bits, and slice into wedges.