Cinnamon Roll Cheesecake with Toffee Crunch Topping

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Ingredients:

• Cinnamon Roll Base:
• 1 1/2 cups of crushed cinnamon graham crackers
• 1/3 cup of melted unsalted butter
• 3 tablespoons of granulated sugar
• New York-style Filling:
• 3 containers (24 oz total) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 3 large eggs
• 1/2 cup of sour cream
• 1/2 teaspoon of pure vanilla extract
• Toffee Crunch Topping:
• 1/2 cup of packed light brown sugar
• 4 tablespoons of unsalted butter
• 1/2 cup of chopped pecans

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Cinnamon Roll Base:
• In a medium bowl, mix together the crushed cinnamon graham crackers, melted butter, and granulated sugar until combined.
• Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let cool.
3. New York-style Filling:
• In a large mixing bowl, mix the cream cheese and sugar until smooth.
• Add the eggs one at a time, mixing after each addition.
• Mix in the sour cream and pure vanilla extract.
• Pour the filling over the cooled crust and bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
• Remove from the oven and let cool to room temperature.
4. Toffee Crunch Topping:
• In a small saucepan, melt the brown sugar and butter over medium heat until the mixture begins to boil.
• Stir in the chopped pecans and cook for an additional 2-3 minutes, stirring constantly.
• Remove from the heat and let cool for 2-3 minutes.
• Pour the toffee crunch mixture over the cooled cheesecake and spread evenly.
5. Refrigerate the cheesecake for at least 4 hours or overnight.
6. When ready to serve, loosen the cake from the sides of the pan with a knife and remove the springform pan ring. Slice and serve.