Anniversary Cinnamon Roll Cheesecake (Mini Mukbang)

Crust:
1 1/2 cup graham crumb
1/4 cup brown sugar
1/4 tsp cinnamon
6 tbsp butter (melted)
- combine ingredients and press into a 9” pan
- bake at 350 for roughly 10 mins
- cool completely before use
Filling:
1 cup brown sugar
1/3 cup flour
1 tbsp cinnamon
1/3 cup butter (melted)
-combine ingredients and set aside
Cheesecake
4 8oz blocks cream cheese
1 cup brown sugar
1/4 cup white sugar
1/2 cup sour cream
4 eggs
1tsp vanilla
1tsp salt
-preheat oven to 325f
-mix cream cheese in a bowl until smooth
-add sugar in 2-3 parts mixing in between
-add sour cream and mix until smooth
-add eggs 1 at a time mixing in between
-add vanilla and salt
(Be sure to scrape down the edges/bottom of the bowl between steps to ensure a smooth batter)
-pour 1/3 of the batter into the prepared crust
-sprinkle 1/3 of filling
-pour another 1/3 of batter into the crust
-sprinkle another 1/3 of filling
-pour remaining batter and sprinkle remaining filling, cover filling on top slightly
-bake at 325f for 1-2 hours (optional to cover outside with tin foil and place in a water bath for more even baking
-cheesecake is done when the ceter is slightly giggles but the sides at set (or just temp the center it should read at least 70c)
-cool overnight
-optional to make a cream cheese frosting for the top (take a block of cream cheese and mix with icing sugar until desired sweetness at a bit of vanilla and salt to balance)