Open the can of cinnamon rolls and unroll them. Press the cinnamon rolls into the bottom of a greased 9-inch springform pan, forming a layer to cover the bottom of the pan. You may need to pinch the ends together to ensure it’s a solid base.
In a small bowl, mix together the melted butter, brown sugar, and cinnamon. Drizzle this over the cinnamon roll crust, ensuring it’s evenly distributed.
Bake the crust in the preheated oven for about 12-15 minutes, or until it’s lightly golden. Set aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract, sour cream, and heavy cream until everything is well combined. The batter should be smooth and creamy.
Prepare the Cinnamon Swirl:
In a small bowl, whisk together the melted butter, brown sugar, and cinnamon until it forms a thick paste.
Assemble the Cheesecake:
Pour the cheesecake filling into the prepared crust, smoothing it out evenly.
Spoon the cinnamon swirl mixture over the top of the cheesecake in small dollops, then use a butter knife or skewer to swirl it into the cheesecake to create a marbled effect.
Bake the Cheesecake:
Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but slightly jiggly. You can check for doneness by gently shaking the pan. The edges should be firm and the center should not be completely liquid.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Chill the Cheesecake:
After the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, or overnight for best results.
Make the Glaze (Optional):
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the top of the chilled cheesecake before serving.
Serve and Enjoy:
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve, drizzling the glaze over each slice for an extra touch of sweetness
