Cinnamon Vanilla Cheesecake with Whipped Cream & Cherry Topping

Ingredients:

• 1 1/2 cups Cinnamon Roll cookie crumbs
• 1/4 cup unsalted butter, melted
• 3 containers of 8oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 can cherry pie filling

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the cookie crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then let it cool.
4. In a large bowl, beat the cream cheese until it is light and fluffy. Add the sugar and vanilla extract, and beat until well combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Pour the mixture into the cooled crust, and bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
9. Spread the whipped cream over the top of the cheesecake.
10. Top the cheesecake with the cherry pie filling.
11. Serve chilled.