Cinnamon Roll Honeybun Cheesecake

16 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 cup sour cream

1 cup heavy cream

For the Honeybun Topping:

1/2 cup powdered sugar

2 tbsp milk

1 tsp vanilla extract

Preheat your oven to 325°F (163°C).

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.

In a small bowl, combine the brown sugar and ground cinnamon.

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

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the vanilla extract and mix well.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream and heavy cream until fully incorporated.

Pour half of the cheesecake filling over the prepared crust.

Spoon half of the cinnamon roll filling mixture in dollops over the cheesecake layer.

Use a knife or toothpick to swirl the cinnamon filling into the cheesecake batter.

Pour the remaining cheesecake filling on top and repeat the swirling process with the remaining cinnamon roll mixture.

Place the cheesecake in the oven and bake for 60-70 minutes, or until the center is set and the edges are lightly golden. The center may still jiggle slightly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the chilled cheesecake just before serving.

To avoid cracks in your cheesecake, ensure that all ingredients are at room temperature before mixing.

For an extra touch, you can garnish with additional cinnamon roll crumbs or a sprinkle of cinnamon before serving.

Enjoy your Cinnamon Roll Honeybun Cheesecake!