Cinnamon Roll Honeybun Cheesecake: A Decadent Dessert Fusion

Preheat your oven to 325°F (163°C).
Grease a 9-inch springform pan with butter or non-stick cooking spray.
Open the cinnamon roll dough and cut each roll into quarters.
In a medium bowl, combine the cinnamon roll pieces with melted butter and cinnamon. Toss until evenly coated.
Arrange the cinnamon roll pieces in a single layer along the bottom of the springform pan, pressing them gently to form the base.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.
Add in the vanilla extract, eggs, sour cream, and heavy cream. Beat until fully incorporated.
Pour the cheesecake filling over the cinnamon roll layer in the springform pan, smoothing the top with a spatula.
Bake the Cheesecake:

Place the cheesecake in the preheated oven and bake for 40-45 minutes, or until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, transfer it to the fridge to chill for at least 4 hours or overnight.
Prepare the Honeybun Topping:

In a small saucepan, combine the brown sugar, melted butter, cinnamon, and honey. Stir until the sugar dissolves and the mixture becomes smooth.
Optional: Add chopped pecans or walnuts to the mixture for extra crunch and flavor.
Drizzle the honeybun topping over the chilled cheesecake before serving.
Serve and Enjoy:

Carefully remove the cheesecake from the springform pan. Slice into wedges and serve with the sweet, gooey honeybun topping.
Serving and Storage Tips: