Cinnamon Roll Cheesecake

• Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits/Biscoff cookies)

• 1/4 cup brown sugar

• 1/2 tsp cinnamon

• 6 tbsp unsalted butter, melted

• Cinnamon Roll Swirl:

• 1 cup brown sugar

• 1/3 cup all-purpose flour

• 1 tbsp ground cinnamon

• 1/3 cup unsalted butter, melted

• Cheesecake Batter:

• 4 packages (8 oz each) cream cheese, softened

• 1 cup brown sugar

• 1/4 cup granulated sugar

• 1/2 cup sour cream

• 4 large eggs, at room temperature

• 1 tbsp vanilla extract

• 1/2 tsp salt

• Cream Cheese Frosting:

• 6 tbsp cream cheese

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup heavy whipping cream

• 1-2 tsp cinnamon powder for dusting

1. Crust Preparation:

• Mix graham cracker crumbs, brown sugar, and cinnamon together.

• Stir in melted butter until well combined.

• Press the mixture into the bottom of a cheesecake pan and bake at 325°F for 10 minutes.

2. Cinnamon Swirl Preparation:

• In a separate bowl, mix brown sugar, flour, and cinnamon.

• Stir in melted butter until a crumbly mixture forms. Set aside.

3. Cheesecake Filling:

• Beat cream cheese until smooth and creamy.

• Add brown sugar, granulated sugar, and sour cream, mixing well after each addition.

• Incorporate eggs one at a time, followed by vanilla extract and salt, mixing until smooth.

• Alternate layers of the cheesecake batter with the cinnamon swirl mixture in the pan, finishing with a layer of batter on top.

4. Baking:

• Place the cheesecake pan in a larger pan filled with water to create a water bath.

• Bake at 325°F for 60-75 minutes, or until the edges are set but the center still jiggles slightly.

5. Cooling:

• Turn off the oven and let the cheesecake cool inside for 1 hour.

• Then, transfer it to the refrigerator and chill for at least 6 hours.

6. Frosting:

• Beat cream cheese