Cinnamon Cookies & Cream Cheesecake with Vanilla Bean Frappuccino Topping

Cinnamon Roll Base

• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tablespoon ground cinnamon
• Pinch of salt
• 1 1/2 cups graham cracker crumbs

Cookies & Cream Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 3 large eggs
• 20 Oreo cookies, crushed

Vanilla Bean Frappuccino Topping

• 1/2 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla bean paste

Instructions

1. Preheat oven to 350°F. Prepare a 9-inch springform pan with butter or non-stick spray.
2. In a bowl, combine melted butter, granulated sugar, brown sugar, cinnamon, and salt. Add graham cracker crumbs and mix well. Press mixture into the bottom of the prepared pan.
3. Bake for 8-10 minutes. Allow to cool while preparing the filling.
4. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and beat until well combined. Add sour cream and mix well. Beat in eggs, one at a time, until mixture is smooth.
5. Gently stir in crushed Oreo cookies. Pour mixture over the cooled cinnamon roll base.
6. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center. Allow to cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
7. For the vanilla bean frappuccino topping, in a bowl, beat heavy cream until soft peaks form. Add sugar and vanilla bean paste and beat until stiff peaks form.
8. Spread the vanilla bean frappuccino topping over the chilled cheesecake. Serve and enjoy!