Cinnamon Roll Cookies & Cream Espresso Cheesecake

Ingredients:

• Cinnamon Roll crust:
  • 1 ½ cups of ground cinnamon rolls
  • 3 tablespoons of melted butter
• Cookies & Cream filling:
  • 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 12 Oreo cookies, crumbled
• Espresso & Chocolate topping:
  • ¾ cup heavy cream
  • 1 tablespoon instant espresso powder
  • 6 oz semisweet chocolate chips
  • 1 tablespoon corn syrup
  • 1 tablespoon unsalted butter

Directions:

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix the ground cinnamon rolls and melted butter until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan. Bake for 10-12 minutes, or until lightly golden.
3. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until creamy. Add the eggs, one at a time, and mix until well combined. Fold in the crumbled Oreos.
4. Pour the filling over the baked crust and smooth it out. Bake for 40-45 minutes, or until lightly golden and the center is almost set. Let it cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled.
5. In a small saucepan, heat the heavy cream and instant espresso powder over low heat until it comes to a simmer. Remove from heat and add the chocolate chips, corn syrup, and butter. Stir until the chocolate is completely melted and the mixture is smooth.
6. Pour the chocolate mixture over the chilled cheesecake and spread it out. Refrigerate for at least 30 minutes, or until the chocolate topping is firm.
7. Run a knife around the edges of the pan and remove the springform. Serve and enjoy!