Delicious Cinnamon Vanilla Cheesecake with Sweet Rolls

To make the crust, first crush the cookies into fine crumbs using a blender. Mix the crumbs with the melted unsalted butter until well combined.

Transfer the mixture into a baking pan, pressing it firmly down onto the bottom and sides, creating edges that are about 6 centimeters (2.4 inches) high. Bake in a preheated oven at 200°C (392°F) for 7 to 8 minutes.

For the cheese base, combine the cream cheese with sugar and heavy cream in a mixing bowl. Beat the mixture with a whisk or spatula until smooth and creamy.

Next, add the three large eggs, one at a time, thoroughly mixing after each addition. The mixture should be smooth without any air bubbles.

Divide the cheese mixture into two equal parts. To one part, add the cinnamon and vanilla sugar, mixing well until incorporated.

Pour the white layer over the baked crust, then add the dark cinnamon layer on top. Use a wooden skewer to swirl the layers gently and create a marbled effect.

Bake the cheesecake at 200°C (392°F) for 15 minutes. Then, reduce the temperature to 110°C (230°F) and bake for an additional 50 to 60 minutes.

After baking, allow the cheesecake to rest in the open oven for about 30 minutes before transferring it to cool completely at room temperature. Refrigerate for 6 to 8 hours.

To make the sweet rolls, roll out the yeast puff pastry into a thin sheet. Spread soft unsalted butter over the surface and sprinkle with a mixture of sugar and cinnamon.

Cut the dough into strips about 2 centimeters (0.8 inches) wide and roll them up into pinwheels. Bake in an oven preheated to 180°C (356°F) for 20 to 30 minutes or until golden brown.

In a bowl, combine cream cheese, heavy cream, and powdered sugar. Beat the mixture with a mixer for 1 to 2 minutes until it becomes light and fluffy.

Once the cheesecake has cooled, spread the cream cheese topping over the surface and arrange the sweet rolls around the edges for a beautiful presentation.