Cinnamon Roll Cheesecake with New York-style filling and Toasted Almonds topping

Ingredients:

• Cinnamon Roll base:
• 1 1/2 cups ground cinnamon roll cookies
• 1/3 cup unsalted butter, melted
• New York-style filling:
• 3 containers (8 oz each) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 eggs
• Toasted Almonds topping:
• 1/2 cup sliced almonds
• 1 tbsp unsalted butter
• 1/4 cup powdered sugar

Instructions:

1. Preheat the oven to 325°F.
2. For the cinnamon roll base, mix the ground cinnamon roll cookies and melted unsalted butter in a bowl until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, using a flat-bottomed glass to help press the crust down evenly.
4. Bake the crust for 10 minutes, then remove from oven and cool completely.
5. For the New York-style filling, beat the 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until smooth and creamy.
6. Add the eggs one at a time, beating well after each addition.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake for 45-50 minutes or until the edges are set and the center is still slightly jiggly.
9. Turn off the oven and leave the cheesecake inside for 30 minutes to cool gradually.
10. Remove the cheesecake from the oven and let it cool completely at room temperature.
11. For the Toasted Almonds topping, toast the sliced almonds in a dry pan over medium heat until golden brown and fragrant.
12. Stir in the unsalted butter and powdered sugar until the mixture is crumbly but still moist. Let cool.
13. Sprinkle the toasted almonds topping over the cooled cheesecake.
14. Refrigerate for at least 4 hours or overnight before serving.