• Preheat oven 300. Spray Pam into a 6x3 pan with removable bottom and line with parchemnt.

Cinnamon Crumbs

• Combine all. Will be dry "pebbles"-you don't want it too wet so avoid adding extra butter. Set aside

Crust

• Combine all and press into bottom and up sides of pan. Bake 12 mins on a rack lined pan. Cool.

Cheesecake

• Mix the cream cheese on medium high 4-5 mins until creamy.
• Scrape down the bowl a couple of times.
• Add the sour cream, heavy cream, vanilla, sugar, and cornstarch.
• Mix on low until well combined, scraping down the sides of the bowl.
• It should be smooth and creamy.
• Add the eggs on low just until combined and finish mixing with a spatula.
• Pour it into the cooled crust in three additions, alternating with the cinnamon crumbs. Reserve a few crumbs for the final cheesecake.
• Bake on the lined sheet again at 300 for 12 minutes.
• Reduce temp to 225 and bake 95 mins.
• Shut oven heat and leave in the oven for 1 hour.
• Crack door open slightly for another hour.
• Remove and chill overnight.
• Remove sides of pan and the bottom and place on cake board.
• Decorate with frosting.

Cream Cheese Frosting

• Beat butter and cream cheese to combine.
• Once smooth, add vanilla and powdered sugar.
• Slowly add cream to help thin it a bit.
• Pipe with a pastry bag.

Garnish

• Pipe some frosting on the mini rolls and top the cake with them.
• Sprinkle on reserved crumbs.