Cinnamon Cookies & Cream Brownie Cheesecake

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Cinnamon Roll Base

• 8 oz Cinnamon Graham Crackers, crushed
• 4 tbsp Unsalted Butter, melted and cooled
• 1 tbsp Granulated Sugar

Cookies & Cream Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup Granulated Sugar
• 4 Large Eggs
• 1 tbsp Vanilla Extract
• 1 cup Chopped Oreo Cookies (about 10 cookies)

Fudge Brownie Topping

• 1/2 cup Unsalted Butter
• 4 oz Unsweetened Chocolate, chopped
• 1 cup Granulated Sugar
• 2 Large Eggs
• 1 tsp Vanilla Extract

Instructions:

1. Preheat the oven to 350°F.
2. To make the crust, combine the crushed cinnamon graham crackers, melted butter, and sugar in a bowl. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. To make the filling, beat the cream cheese and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Stir in the chopped Oreos. Pour the filling into the prepared crust.
4. Bake the cheesecake for 30-35 minutes, or until the edges are set and the center is slightly wobbly.
5. While the cheesecake is baking, make the brownie topping. Melt the butter and chocolate together in a small saucepan over low heat, stirring until smooth. Remove from the heat and whisk in the sugar, eggs, and vanilla extract.
6. After the cheesecake has baked for 30-35 minutes, remove it from the oven and pour the brownie topping over the cheesecake, spreading it out evenly. Return the cheesecake to the oven and bake for an additional 15-20 minutes, or until the brownie topping is set.
7. Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.