Cinnamon Toast Crunch Cheesecake

Ingredients:

For the Crust:
2 cups Cinnamon Toast Crunch crumbs (crush cereal in a food processor)
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 ½ cups heavy whipping cream, whipped to soft peaks
For the Topping:
1 cup Cinnamon Toast Crunch cereal (whole pieces)
1/2 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Instructions:

Prepare the Crust:
In a bowl, mix the crushed cereal crumbs and melted butter until evenly combined.
Press the mixture into the bottom of a 9-inch springform pan, forming an even crust. Chill in the refrigerator for 15 minutes.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and ground cinnamon. Mix until creamy.
Gently fold in the whipped heavy cream until the filling is light and fluffy.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Chill for at least 4 hours or overnight.
Prepare the Topping:
In a small bowl, whisk together powdered sugar, milk, vanilla extract, and ground cinnamon until smooth.
Sprinkle the whole Cinnamon Toast Crunch pieces over the top of the cheesecake.
Drizzle the icing over the cereal-topped cheesecake.
Serve and Enjoy: Carefully remove the cheesecake from the springform pan, slice, and serve! The perfect combination of creamy, crunchy, and sweet.