Cinnamon Roll Cheesecake with Champagne & Raspberry Filling and Chocolate Ganache Topping

Ingredients:

• 1 cup Cinnamon Rolls, crumbled
• 4 oz Unsalted Butter, melted and cooled
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 and 1/2 cups Granulated Sugar
• 4 large Eggs
• 1/2 cup Champagne
• 1/2 cup Fresh Raspberries, mashed
• 1 tsp Vanilla Extract
• 1/4 cup All-purpose Flour
• 1/4 tsp Salt
• 1 cup Heavy Cream
• 4 oz Semi-Sweet Chocolate, chopped
• 1/2 cup Fresh Raspberries, for garnish

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a mixing bowl, combine the crumbled cinnamon rolls and melted butter until fully combined. In a 9-inch springform pan, press the mixture evenly to form the crust. Set aside.
3. In a separate mixing bowl, beat the cream cheese until light and creamy. Gradually add the sugar and beat until fully combined.
4. Add the eggs, one at a time, mixing well after each addition.
5. Stir in the champagne, mashed raspberries, and vanilla extract. Mix until well combined.
6. Add the flour and salt. Mix until just combined.
7. Pour the cheesecake mixture into the prepared crust.
8. Bake the cheesecake for 1 hour and 15 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven for another hour.
9. After an hour, remove the cheesecake from the oven and let it cool completely. Chill in the refrigerator for at least 4 hours or overnight.
10. Before serving, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it starts to steam. Remove from heat and add the chopped chocolate. Let it sit for a minute then whisk until smooth.
11. Pour the chocolate ganache over the cheesecake and spread it evenly. Top with fresh raspberries and serve.