Cinnamon Roll Cheesecake with Olive Oil & Lemon Filling and Berries & Cream Topping

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Ingredients:

• 1 can of cinnamon rolls
• 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/4 cup of sugar
• 1/4 cup of olive oil
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla extract
• 2 eggs
• 1 cup of mixed berries
• 1/2 cup of heavy cream
• 1/4 cup of powdered sugar

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. Open the can of cinnamon rolls and place them on the bottom of the pan, pressing them down with your fingers to form an even layer.
3. In a mixing bowl, beat the cream cheese until smooth.
4. Add the sugar, olive oil, lemon juice, and vanilla extract, and mix until well combined.
5. Add the eggs, one at a time, mixing well after each addition.
6. Pour the filling over the cinnamon roll base, using a spatula to spread it evenly.
7. Bake for 25-30 minutes or until the filling is set and the edges are golden brown.
8. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours.
9. In a small mixing bowl, beat the heavy cream and powdered sugar together until soft peaks form.
10. Top the cheesecake with the mixed berries and whipped cream, and serve chilled.