Cinnamon Peanut Butter Cheesecake with Whipped Cream & Cherry Topping

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Ingredients:

• 1 1/2 cups of crushed cinnamon roll
• 6 tablespoons unsalted butter, melted
• 3 Norman's Kosher Cholov Yisroel Cream Cheese containers (24oz), at room temperature
• 1/2 cup creamy peanut butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 1 cup whipped cream, for topping
• 1/2 cup cherries, for topping

Directions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, combine the crushed cinnamon roll and melted butter. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, mix the cream cheese and peanut butter until smooth.
4. Add the sugar and vanilla extract. Mix until fully combined.
5. Add the eggs, one at a time, mixing each until fully incorporated.
6. Pour the mixture over the cinnamon roll crust and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the middle.
8. Remove from the oven and let cool for at least an hour before refrigerating for at least 4 hours or overnight.
9. Before serving, top the cheesecake with whipped cream and cherries.