Cinnamon Roll Cheesecake with New York-Style Filling and Lemon Curd Topping

Ingredients

• 1 cup cinnamon roll crumbles (made from store-bought cinnamon rolls)
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 3 eggs, room temperature
• 1 jar (10 oz) lemon curd

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Press the cinnamon roll crumbles onto the bottom of the prepared pan to create an even layer. Set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add the sugar, cornstarch, sour cream, and vanilla extract. Continue mixing until well combined.
5. Add the eggs, one at a time, mixing well after each addition.
6. Pour the filling over the cinnamon roll base in the prepared pan.
7. Bake for 50-60 minutes or until the center is almost set.
8. Remove the cheesecake from the oven and cool for 10 minutes.
9. Spread the lemon curd on top of the cheesecake and refrigerate for at least 2 hours.
10. Remove the cheesecake from the springform pan, slice and serve.