Cinnamon Roll Cheesecake with Candied Pecan Topping

Ingredients:

• 1 can cinnamon rolls with icing
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup chopped pecans
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter

Instructions:

1. Preheat oven to 350°F.
2. Grease a 9-inch springform pan.
3. Press the cinnamon rolls into the bottom of the pan to create a crust.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in sour cream.
7. Pour filling over the cinnamon roll crust.
8. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
9. Remove from oven and let cool to room temperature.
10. In a small saucepan over medium heat, melt butter and brown sugar together.
11. Add pecans, stirring to coat.
12. Spoon the pecan mixture over the cooled cheesecake.
13. Refrigerate for at least 2 hours or overnight.
14. When ready to serve, drizzle the cinnamon roll icing over the top of the cheesecake.