Cinnamon Roll Cheesecake with Vanilla Filling and Peach & Mango Topping

Ingredients:

• 1 1/2 cups Cinnamon Roll crust (see recipe below)
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/2 cup heavy cream, room temperature
• 1/4 tsp salt
• 1 can Peach & Mango topping

Cinnamon Roll Crust:

• 2 cups all purpose flour
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 cup milk, room temperature
• 1/4 cup sour cream, room temperature
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 325°F.
2. Prepare the Cinnamon Roll crust by combining all ingredients in a food processor until a dough forms.
3. Press the dough into the bottom of a 9-inch springform pan.
4. Bake the crust for 10-12 minutes until lightly golden. Let cool while making the filling.
5. In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and vanilla extract and continue to beat until well combined.
6. Add the eggs, one at a time, beating after each addition until just combined.
7. Add the heavy cream and salt, and mix until just combined.
8. Pour the cheesecake filling into the prepared crust and bake for 45-50 minutes until the edges are set and the center is still slightly jiggly.
9. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
10. Top the cheesecake with Peach & Mango topping before serving.