Cinnamon Roll Cheesecake with Vanilla Filling and Espresso & Chocolate Topping

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Ingredients:

• Cinnamon Roll Base:
  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon ground cinnamon
• Vanilla Filling:
  • 24oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
• Espresso & Chocolate Topping:
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 2 tablespoons instant espresso powder
  • 1 cup semisweet chocolate chips

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. To make the cinnamon roll base, mix together the graham cracker crumbs, sugar, melted butter, and cinnamon until combined. Press the mixture firmly onto the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
4. To make the vanilla filling, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar together in a large bowl until smooth.
5. Add the eggs and vanilla extract and continue to beat until well combined.
6. Pour the mixture over the cooled cinnamon roll base and smooth the top with a spatula.
7. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. To make the espresso & chocolate topping, heat the heavy cream, sugar, and espresso powder in a small saucepan over medium heat until the sugar dissolves and the mixture starts to simmer.
10. Remove the saucepan from the heat and stir in the chocolate chips until they are completely melted and the mixture is smooth.
11. Pour the topping over the cooled cheesecake and refrigerate it for at least 2 hours, or until the topping is set.