Cinnamon Roll Tiramisu Cheesecake with Marshmallow Topping

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Ingredients:

• 1 can cinnamon rolls (8 rolls)
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup sugar
• 2 tsp vanilla extract
• 1/2 cup heavy cream
• 3 tbsp instant coffee granules
• 2 tbsp Kahlua liqueur
• 4 eggs
• 1/4 tsp salt
• 1 cup mini marshmallows

Instructions:

1. Preheat the oven to 350°F.
2. Remove the cinnamon rolls from the can and set the icing aside for later. Unroll the rolls and press them into the bottom of a 9-inch springform pan, creating a crust.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract together until smooth.
4. In a separate bowl, whisk together the heavy cream, instant coffee granules, and Kahlua liqueur until the coffee granules dissolve.
5. Add the coffee mixture to the cream cheese mixture and beat until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the salt.
8. Pour the mixture over the cinnamon roll crust and spread it evenly.
9. Bake for 35-40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
10. Remove from the oven and let cool completely.
11. Once cooled, spread the reserved icing from the cinnamon roll can over the top of the cheesecake.
12. Preheat the broiler and top the cheesecake with mini marshmallows.
13. Broil for 1-2 minutes, or until the marshmallows are golden brown and toasted.
14. Refrigerate for at least 1 hour before slicing and serving.