• Preheat the oven to 325℉.

To make the cinnamon roll base

• Spray a 9" springform pan with a non-stick spray, open the cinnamon rolls and without overlapping, gently press all 8 of them into the bottom of the pan. Set aside and save the icing packet.
  12.4 ounce refrigerated cinnamon rolls

To make the cheesecake

• To a large bowl, use a hand mixer (or the bowl of a stand mixer), to beat together the cream cheese, sugar, and vanilla until smooth.
  16 ounces cream cheese, ¾ cup granulated white sugar, 2 teaspoons vanilla extract
• Slowly add in the heavy cream and beat until smooth and creamy.
  ⅓ cup heavy cream
• Add in 1 egg, beat until combined, then add the next egg and beat until combined. Set aside.
  2 large eggs

To make the cinnamon filling

• To a medium mixing bowl, use a spatula to stir together the brown sugar, flour, and cinnamon. Then, add the melted butter and stir until well combined.
  ¾ cup brown sugar, ¼ cup all purpose flour, 1 tablespoon cinnamon, ½ cup unsalted butter
• Pour half of the cheesecake filling into the prepared cinnamon rolls pan and use a spatula to evenly spread it out.
• Drizzle half of the cinnamon filling evenly on top.
• Pour the remaining cheesecake batter on top and gently smooth it out.
• Drizzle the remaining cinnamon mixture on top and then use a butter knife to gently swirl the cinnamon filling around.
• Bake for about 45-50 minutes, or until only the middle of the cheesecake slightly jiggles, but the edges are firm.
• Allow the cheesecake to cool to room temperature for about 1 hour, then place in the fridge to cool for 3 hours.
• Once the cheesecake has chilled, drizzle the reserved icing packet over the cheesecake, slice, and enjoy!