Cinnamon Roll Cookies & Cream Cheesecake with Peach & Mango Topping Recipe

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Ingredients:

• 2 cinnamon rolls tubes (8 count per tube), baked and cooled
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• 20 Oreo cookies, roughly chopped
• 1 cup canned peaches, drained and diced
• 1 cup frozen mango, thawed and diced
• 2 tablespoons honey

Instructions:

1. Preheat oven to 350°F.
2. Grease a 9-inch springform pan.
3. Crumble the baked cinnamon rolls into the prepared springform pan, and press them down to create an even layer on the bottom.
4. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until fluffy and smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the chopped Oreos.
7. Pour the cream cheese mixture over the cinnamon roll crust.
8. Bake for 40-45 minutes or until the cheesecake is set and slightly jiggly in the center.
9. Remove from oven and let cool at room temperature for 10 minutes.
10. In a medium sized bowl, mix together the peaches, mango, and honey.
11. Spoon the fruit mixture on top of the cooled cheesecake.
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12. Cover and refrigerate the cheesecake for at least two hours, or overnight.
13. Serve chilled and enjoy!