Cinnamon Roll Cheesecake with New York Style Filling and Caramel Macchiato Topping

Ingredients:

• 1 1/2 cups Cinnamon Roll crumbs
• 6 tbsp. unsalted butter, melted
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup brewed espresso
• 1/4 cup caramel sauce

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with butter.
2. In a medium bowl, combine the Cinnamon Roll crumbs and melted butter until moistened. Press the crumb mixture onto the bottom of the springform pan and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and flour on low speed until smooth and creamy, about 2 minutes. Add the vanilla extract and mix until combined.
4. Incorporate the eggs into the mixture one at a time, mixing on low speed until just combined. Scrape down the sides of the bowl as needed to incorporate all of the ingredients.
5. Stir in the sour cream and heavy cream and mix until well combined. Pour the mixture into the prepared crust and smooth the top with a spatula.
6. Bake the cheesecake for 60-70 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
7. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, refrigerate the cheesecake for at least 4 hours or overnight.
8. When ready to serve, mix together the espresso and caramel sauce and pour over the top of the cheesecake.