Prepare the Crust

• Preheat the oven to 325°F (163°C).
• Grease a 9-inch springform pan and line the bottom with parchment paper.
• Unroll the cinnamon rolls and press them into the bottom of the pan to form an even layer.
• Bake for 10 minutes until slightly golden but not fully cooked.
• Remove from the oven and let it cool while preparing the cheesecake filling.

Make the Cheesecake Filling

• In a large bowl, beat the softened cream cheese until smooth and creamy.
• Add granulated sugar and vanilla extract, mixing until well combined.
• Beat in the eggs, one at a time, until just incorporated.
• Do not overmix to avoid cracks in the cheesecake.

Create the Cinnamon Swirl

• In a small bowl, mix the brown sugar, ground cinnamon, and melted butter.
• Pour half of the cheesecake filling over the partially baked cinnamon roll crust.
• Drizzle half of the cinnamon swirl mixture over the cheesecake layer.
• Repeat with the remaining cheesecake filling and cinnamon swirl mixture.
• Use a toothpick or knife to swirl the cinnamon mixture into the cheesecake for a marbled effect.

Bake the Cheesecake

• Bake at 325°F (163°C) for 45-55 minutes, or until the center is slightly jiggly but the edges are set.
• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
• Transfer to the refrigerator and chill for at least 4 hours or overnight.

Add the Cream Cheese Glaze

• Remove the cheesecake from the springform pan and place on a serving plate.
• Warm the cream cheese glaze that came with the cinnamon rolls.
• Drizzle the glaze over the chilled cheesecake in a decorative pattern.
• Optional: Sprinkle extra cinnamon sugar for added flavor.

Slice and Serve

• Use a hot knife to cut clean slices, wiping the knife between cuts.
• Serve chilled for a firm texture or slightly warm for a gooey center.