Cinnamon Roll Cheesecake with Balsamic & Strawberry Filling and Berries & Cream Topping

Ingredients:

• 1 1/2 cups Cinnamon Roll cookie crumbs (about 18 cookies)
• 1/4 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup balsamic vinegar
• 1 cup fresh strawberries, diced
• 1/4 cup cornstarch
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Assorted fresh berries, for topping

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the Cinnamon Roll cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and set aside.
4. Place the balsamic vinegar in a small saucepan over medium heat. Cook until reduced by half, about 10 minutes. Add the diced strawberries and cook for an additional 5 minutes. Stir in the cornstarch until fully combined.
5. Pour the cream cheese mixture over the crust. Drop spoonfuls of the balsamic-strawberry mixture on top and swirl with a knife.
6. Bake for 50-55 minutes or until the cheesecake is set. Remove from the oven and cool completely.
7. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the top of the cooled cheesecake.
8. Chill the cheesecake in the refrigerator for at least 2 hours before serving. Top with assorted fresh berries.