Cinnamon Roll Cheesecake with Cookies & Cream Filling and Pineapple & Kiwi Topping

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Ingredients:

• 1 ½ cups Cinnamon Roll crumbs
• ⅓ cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 1 cup Cookies & Cream cookies, crushed
• 2 cups Pineapple & Kiwi topping

Directions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix the Cinnamon Roll crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool on a wire rack.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
5. Add the sugar and vanilla extract and beat until well combined.
6. Add the eggs, one at a time, beating well after each addition until the mixture is fluffy and light.
7. Add the crushed Cookies & Cream cookies and fold gently until well combined. Pour the mixture onto the cooled crust.
8. Bake for 45 minutes or until the cheesecake is set on the edges and slightly wobbly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
9. Remove the cheesecake from the oven and let cool completely on a wire rack. Once cooled, add the Pineapple & Kiwi topping on top of the cheesecake and refrigerate for at least 4 hours or overnight.
10. Slice and serve the cinnamon roll cheesecake cold.