Cinnamon Roll Mango Cheesecake with Toasted Almonds

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Ingredients:

• 1 package of cinnamon rolls (with frosting)
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of sugar
• 1/4 cup of sour cream
• 3 eggs
• 1 mango, peeled and diced
• 1/4 cup of sliced almonds, toasted
• 1/2 teaspoon of vanilla extract

Instructions:

1. Preheat the oven to 325°F.
2. Unroll the cinnamon rolls and press them into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth.
4. Add the sour cream, eggs, and vanilla extract. Mix until everything is well combined.
5. Add the diced mango and mix it in gently.
6. Pour the mixture into the pan with the cinnamon roll crust.
7. Bake for 45 minutes or until the cheesecake is set.
8. Let the cheesecake cool to room temperature before refrigerating it for at least 2 hours.
9. Once the cheesecake is fully chilled, add the frosting from the cinnamon roll package on top of the cheesecake.
10. Sprinkle the toasted almonds on top of the frosting.
11. Serve and enjoy!