Cinnamon Roll Cheesecake

Instructions

CRUST

1. Preheat oven 350°F (175°C).
2. Wrap a 9" springform pan with foil, making sure it's high enough that water can't get in.
3. Crush the crackers by hand or a food processor and then mix in butter with your clean fingers, or again in the food processor.
4. Press the mixture into the pan. Bake the crust for 10 minutes on a low oven rack. Allow to cool completely.

CINNAMON SWIRL

1. Combine all three ingredients in a small bowl and stir until smooth.
2. Allow mixture to cool slightly before placing it into a piping bag.

FILLING

1. Turn oven temperature down to 325°F (165°C).
2. For the filling, whip cream cheese in a mixer using the whisk attachment, or with a hand held mixer on medium speed. Whip until smooth, about 3- 4 minutes. Then add sugar, and continue to beat until smooth, another 3- 4 minutes.
3. Add vanilla, salt, sour cream and heavy cream and beat on medium until smooth. Add in 1 egg at a time, beating between each egg.
4. Layer half the filling into the pan, and pipe circles of the cinnamon swirl with a piping bag. Add the other half of the cheesecake filling, followed by the remainder of the cinnamon swirl.
5. Create a water bath for the cheesecake by placing the pan into a roasting dish, and filling with boiling water about 1 inch up the side of the springform pan.
6. Bake for 1 hour and 30 minutes or until set but still jiggles slightly 2 inches from the edge.
7. Turn off the oven, place a wooden spoon in the door to keep it ajar, and let the cake cool in the oven for 1 hour. This is the secret to a crack free cheesecake
8. Cover the cheesecake in cling wrap, not touching the surface, and refrigerate for 4 hours or overnight.
9. Remove the cling wrap, open the springform pan, and remove the side.

GLAZE

1. Mix together the icing sugar and water/ milk. Add the flavouring oil. This is optional. The icing tastes fantastic with or without it.
2. Drizzle over the cake.
3. Store cheesecake in the fridge, and it can keep for 3 days.