Pastry by Saloni

For the Biscuit Base
5 Prepare 8-inch (20cm) round springform pan by lining the base with a large piece of baking paper.
1 Finely crush the biscuits using a food processor or by sealing them in a plastic bag and crushing with a rolling pin.
4 In a mixing bowl, combine the crushed biscuits, melted butter, and cinnamon. Mix until the texture resembles wet sand and the crumbs are evenly coated.
2 Transfer the mixture to an 8-inch (20cm) springform pan. Press it firmly using the bottom of a small glass or spoon into the base and slightly up the sides to form an even crust about ½ inch thick.
3 Place the pan in the refrigerator for 30 minutes to chill and set before adding the cheesecake filling.
For the Cinnamon Roll Filling
7 In a medium bowl, combine the brown sugar, flour, and ground cinnamon.
8 Pour in the melted butter and mix until fully combined and smooth. The mixture should have a thick crumbly consistency. Set aside while preparing the cheesecake filling.
For the Cheesecake Mixture
21 Preheat the oven to 160°C (330°F).Place a tray with boiling water on the bottom rack to create steam for baking cheesecake.
10 In a large mixing bowl, beat the cream cheese with an electric mixer or paddle attachment until smooth and creamy.Add the sugar and vanilla extract then mix until fully combined.
11 In a small bowl, whisk together the whipping cream and cornstarch until smooth. Pour this into the cream cheese mixture and mix until well blended.
12 Add the lemon juice and mix briefly to combine. Pour half of the cheesecake batter into the prepared crust and spread evenly.
13 Add a thick layer of the cinnamon roll filling (almost 3/4 of the filling) over the cheesecake batter.
14 Pour the remaining cheesecake batter on top and smooth the surface. Sprinkle the remaining cinnamon roll filling evenly over the top layer of cheesecake.
15 Place the springform pan on a baking tray and bake in the steamy oven for 40–45 minutes, or until the edges are set and slightly risen while the center remains a bit jiggly.
16 Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar. Once cooled, remove from the oven and refrigerate until fully chilled.
For the Whipped Cream Topping
18 In a chilled bowl, combine cold whipping cream, sugar, and vanilla. Whip with a hand or stand mixer on medium speed until medium peaks form.
19 Decorate with whipped cream, sprinkle of cinnamon powder, and mini cinnamon rolls if desired. Store in an airtight container in the refrigerator for 3–4 days.