Strawberry Cinnamon Roll Cheesecake with Mocha Latte Topping

Cinnamon Roll Base Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/3 cup milk
• 1/4 cup cinnamon sugar mixture

Strawberry Filling Ingredients:

• 8oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup strawberry preserves

Mocha Latte Topping Ingredients:

• 1/4 cup heavy cream
• 1/4 cup unsalted butter, cut into small cubes
• 1/4 cup light corn syrup
• 1/4 cup semisweet chocolate chips
• 1 tsp coffee extract

Instructions:

1. Preheat the oven to 325°F (163°C).
2. In a bowl, mix flour, sugar, and salt. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs.
3. Add in the milk and stir until a dough forms. Knead the dough until smooth. Wrap and chill in the fridge for 20 minutes.
4. Grease a 9-inch springform pan with cooking spray. Roll out the dough on a floured surface into a circle. Carefully place the dough onto the bottom of the pan and up the sides.
5. Cover the bottom of the crust with the cinnamon sugar mixture.
6. Prepare the filling by mixing the cream cheese, sugar, eggs, vanilla extract, and strawberry preserves. Pour it into the crust.
7. Bake for 45-50 minutes, or until the edges start to turn brown and the center is set.
8. Meanwhile, prepare the topping by melting the heavy cream, butter, and corn syrup in a saucepan over medium heat. Add the chocolate chips and coffee extract and stir until combined and smooth.
9. Let the cheesecake cool, then pour the topping over it. Chill in the fridge for at least 2 hours before serving.