Cinnamon Roll Cheesecake

Cinnamon Roll Crust
2 Preheat the oven to 375F.
3 Spray the bottom and inside of a springform pan with baking release spray.
4 Fold two pieces of aluminum foil together and cover the outside of the springform pan completely. This keeps any water out.
5 Line the bottom and up the sides of the pan with cinnamon roll dough pressed very very thin.
6 Bake for 10 minutes, or until done.
7 If the rolls have risen too much press them down while they're hot.
8 Set aside.
Cinnamon Filling
11 Mix the flour, brown sugar, and cinnamon.
12 Add the butter and mix until crumbly.
13 Set aside.
Cheesecake Filling
16 With the paddle attachment mix the sugar and cream cheese on low speed until well blended and creamy.
17 Add the eggs, one at a time, beating on low until well blended.
18 Fold in the sour cream and vanilla.
Assembly
21 Pour half the cheesecake mixture into the baked crust.
22 Top with half the cinnamon crumble mixture.
23 Add remaining cheesecake mixture.
24 Top with remaining cinnamon crumble.
Bake
27 Place the filled springform pan in a large roasting pan.
28 Fill with hot water until the water comes halfway up the sides of the cheesecake pan.
29 Bake for 1 hour and 10 minutes.
30 Turn oven off and let the cheesecake sit in the oven for 1 hour. Don't open the oven door!
31 Remove from the oven and from the water bath. Remove aluminum foil carefully.
32 Place folded paper towels over the top of the cake, cover with plastic wrap and then aluminum foil.
33 Refrigerate overnight.
Icing
36 Mix icing ingredients until smooth.
37 Add cream if needed to thin it out more. Add more powdered sugar if it's too thin.
38 Drizzle across the finished cheesecake before serving.
39 Keep leftovers in the refrigerator.