Cinnamon Roll Tiramisu Cheesecake with Chocolate Ganache Topping

Ingredients:

• 16 oz Cinnamon Roll Dough
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1/3 cup sour cream
• 1/3 cup heavy cream
• 4 large eggs, room temperature
• 1/4 cup brewed espresso, cooled
• 1 Tbsp cocoa powder
• 1 tsp vanilla extract
• Pinch of salt
• 8 oz semisweet chocolate, chopped
• 1/2 cup heavy cream for ganache

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Roll out cinnamon roll dough into a circle and press it into the bottom of the prepared springform pan. Bake for 10 minutes and let it cool.
3. In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth. Add sugar and continue mixing until combined.
4. Add in the sour cream, heavy cream, vanilla extract, and a pinch of salt. Beat until just combined.
5. Add in the eggs one at a time, mixing after each addition until just combined.
6. Divide half of the cheesecake batter into a separate bowl. Add cooled espresso and cocoa powder to the half of the cheesecake batter. Mix until just combined.
7. Preheat the oven to 325°F.
8. Pour the espresso cheesecake batter over the cooled cinnamon roll dough. Then pour the plain cheesecake batter on top of the espresso layer. Swirl the layers together with a knife or toothpick.
9. Bake for 45 minutes or until the edges are lightly brown and the center is set.
10. Let the cheesecake cool completely.
11. To make the chocolate ganache topping, heat heavy cream in a small saucepan until it starts to simmer. Pour over chopped chocolate in a heatproof bowl. Let it sit for 1 minute and then whisk together until smooth.
12. Pour the chocolate ganache over the cooled cheesecake and let it set before slicing and serving.