Cinnamon Roll Cheesecake with Whiskey & Chocolate Filling and Candied Pecan Topping

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Ingredients:

• 2 cups cinnamon roll crumbs (from 12 cinnamon rolls)
• 6 tablespoons unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 3/4 cup heavy cream
• 4 large eggs
• 1/4 cup whiskey
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• For the topping:
• 1/2 cup chopped candied pecans
• 2 tablespoons honey

Instructions:

1. Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with foil.
2. In a bowl, combine the cinnamon roll crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese until smooth. Add the sugar and beat until well combined.
4. Add the heavy cream and beat until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the whiskey, cocoa powder, and vanilla extract and beat until smooth.
7. Pour the mixture over the crust in the prepared pan.
8. Bake for 55-60 minutes, until the edges are set and the center is slightly jiggly.
9. Remove from the oven and let cool to room temperature.
10. Refrigerate for at least 4 hours or overnight.
11. Before serving, make the topping.
12. In a small bowl, mix together the chopped candied pecans and honey.
13. Spoon the topping over the cheesecake and serve.