Cinnamon Roll Cheesecake (Print Version)

# Ingredients:

01 - 1 1/2 cups graham cracker crumbs.
02 - 1/4 cup brown sugar.
03 - 1/2 teaspoon cinnamon.
04 - 6 tablespoons butter, melted.
05 - 1 cup brown sugar.
06 - 1/3 cup flour.
07 - 1 tablespoon cinnamon.
08 - 1/3 cup butter, melted.
09 - 32 ounces cream cheese, softened.
10 - 1 cup brown sugar.
11 - 1/4 cup granulated sugar.
12 - 1/2 cup sour cream.
13 - 4 eggs, room temp.
14 - 1 tablespoon vanilla.
15 - 1/2 teaspoon salt.
16 - 6 tablespoons cream cheese.
17 - 1 cup powdered sugar.
18 - 1 teaspoon vanilla.
19 - 1 cup heavy cream.
20 - 1-2 teaspoons cinnamon.

# Instructions:

01 - Mix crumbs, sugar, cinnamon. Stir in butter. Press into pan. Bake 10 minutes at 325°F.
02 - Combine sugar, flour, cinnamon. Mix with melted butter.
03 - Beat cream cheese 3 minutes. Add sugars, beat 2 minutes. Mix in sour cream. Add eggs one at a time. Add vanilla, salt.
04 - Pour 1/3 batter. Add 1/3 cinnamon mix. Repeat layers twice. Wrap pan in foil. Place in water bath.
05 - Bake 60-75 minutes at 325°F. Cool in oven 1 hour. Chill 6 hours.
06 - Beat cream cheese and sugar. Whip heavy cream separately. Fold together. Pipe on top. Dust with cinnamon.

# Notes:

01 - Keeps 5 days in fridge or 2 months frozen.
02 - Water bath prevents cracks.
03 - Use room temp ingredients.
04 - Cool slowly to prevent cracking.

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