Cinnamon Cookies & Cream Cheesecake with Whipped Cream & Cherry Topping

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Ingredients:

• 1 (14 oz) package of cinnamon roll cookie mix
• 4 tablespoons butter, melted
• 2 (8 oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup crushed Oreo cookies (about 12-15 cookies)
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup cherry pie filling

Instructions:

1. Preheat your oven to 350°F and grease a 9-inch springform pan with cooking spray.
2. Prepare the cinnamon roll cookie mix according to package directions.
3. Press the cookie dough into the bottom of the prepared springform pan, making sure it is evenly distributed.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add in the sugar, vanilla extract, and salt, and mix until well combined.
6. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
7. Fold in the crushed Oreos.
8. Pour the cheesecake mixture over the cinnamon roll base and smooth out the top with a spatula.
9. Bake for 40-45 minutes, or until the center is almost set.
10. Allow the cheesecake to cool completely before refrigerating for at least 2 hours.
11. Once the cheesecake is chilled, beat the heavy cream, powdered sugar, and vanilla extract together in a medium mixing bowl until stiff peaks form.
12. Spread the whipped cream over the top of the cheesecake.
13. Spoon the cherry pie filling over the whipped cream.
14. Slice and serve!