Cinnamon Roll Cheesecake with New York-style Filling and Lime & Ginger Topping

Cinnamon Roll Base Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of granulated sugar
• 1/2 teaspoon of cinnamon
• 1/3 cup of unsalted butter, melted

New York-style Filling Ingredients:

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon of vanilla extract
• 1/2 cup of sour cream, at room temperature

Lime & Ginger Topping Ingredients:

• 1/2 cup of granulated sugar
• 2 tablespoons of cornstarch
• 1/4 teaspoon of salt
• 1/2 cup of water
• 1/4 cup of lime juice
• 1 teaspoon of lime zest
• 1/4 teaspoon of ground ginger

Instructions:

1. Preheat oven to 350°F.
2. Mix the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until well combined.
3. Press the mixture firmly onto the bottom of a 9-inch springform pan, and bake for 8 minutes.
4. While the crust is baking, prepare the filling. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the vanilla extract and sour cream, and mix until smooth and well combined.
7. Pour the filling into the crust and bake for 50-55 minutes, or until the cheesecake is set and slightly golden on top.
8. Cool the cheesecake to room temperature, then chill in the refrigerator for at least 4 hours, or overnight.
9. While the cheesecake chills, prepare the topping. In a saucepan, whisk together the sugar, cornstarch, and salt.
10. Add the water, lime juice, and zest, and whisk until well combined.
11. Stir in the ground ginger and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
12. Remove from heat and let the topping cool to room temperature.
13. Pour the topping over the chilled cheesecake, spreading it evenly with a spatula.
14. Chill the cheesecake for another 30 minutes to set the topping.
15. Serve and enjoy!