Cinnamon Roll Cheesecake with Toffee Crunch Topping

Ingredients:

• 1 1/2 cups cinnamon roll dough, prepared according to package instructions
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 eggs
• 1 cup toffee bits

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Press cinnamon roll dough into the bottom of the prepared pan to create the crust. Set aside.
3. In a large mixing bowl, beat softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
4. Add granulated sugar and vanilla extract and beat until well combined.
5. Add eggs, one at a time, beating well after each addition.
6. Pour mixture over cinnamon roll crust and smooth the top.
7. Bake for 40-45 minutes or until the edges are set but the center is still slightly wobbly.
8. Remove from oven and let cool completely.
9. Refrigerate for at least 4 hours or overnight.
10. When ready to serve, sprinkle toffee bits over the top of the cheesecake.