Cinnamon Roll Rocky Road Cheesecake with Caramel Macchiato Topping

Ingredients:

• 1 1/2 cups Cinnamon Roll Crumbs
• 1/4 cup Unsalted Butter, melted
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese, softened (24 ounces total)
• 1 cup Sugar
• 3 Eggs
• 1 cup Rocky Road Chocolate Chips
• 1/4 cup Heavy Cream
• 1/2 tsp Vanilla Extract
• 1/4 cup Caramel Sauce
• 2 tbsp Espresso Powder
• Whipped Cream and Additional Caramel Sauce for Garnish

Instructions:

1. Preheat the oven to 325°F.
2. Combine the cinnamon roll crumbs and melted butter, then press into the bottom of a 9 inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cream Cheese and sugar for 2-3 minutes until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the rocky road chocolate chips, heavy cream, and vanilla extract.
6. Pour the filling over the cinnamon roll crust and smooth the top.
7. Bake for 45-50 minutes or until the cheesecake is set and the edges are lightly browned.
8. Allow the cheesecake to cool on a wire rack for 10-15 minutes before running a knife around the edges to loosen it from the pan.
9. Combine the caramel sauce and espresso powder in a small saucepan over medium heat. Cook, stirring constantly, until the mixture is smooth and heated through.
10. Pour the caramel macchiato topping over the cheesecake and smooth the top.
11. Refrigerate the cheesecake for at least 2 hours or until chilled and set.
12. Before serving, garnish with whipped cream and additional caramel sauce, if desired.