Ingredients:

  • 2 cups (200g) Cinnamon Toast Crunch cereal, finely crushed
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tbsp (25g) brown sugar, packed
  • 1/4 tsp (1.5g) salt
  • 32 oz (900g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) sour cream, room temperature
  • 3 large (150g) eggs, room temperature
  • 1 tbsp (15ml) vanilla extract
  • 2 tsp (5g) ground cinnamon
  • 1 cup (100g) Cinnamon Toast Crunch cereal, roughly chopped
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (25g) brown sugar
  • 1/2 tsp (2.5g) ground cinnamon

Instructions:

  1. Pulse the cereal in a food processor until it reaches a fine-crumb consistency.
  2. Combine the crumbs with melted butter, brown sugar, and salt until the mixture looks like wet sand.
  3. Press the mixture firmly into the bottom of the springform pan using the bottom of a measuring cup.
  4. Bake at 325°F (160°C) for 10 minutes until the edges smell nutty and toasted. Set aside to cool.
  5. Beat the softened cream cheese and sugar on medium-low speed until completely smooth and no lumps remain.
  6. Blend in the sour cream and vanilla extract until the mixture is glossy.
  7. Add eggs one at a time, mixing on the lowest speed just until incorporated.
  8. Fold in the ground cinnamon.
  9. Pour the filling over the baked crust and smooth the top with an offset spatula.
  10. Bake at 325°F (160°C) until the edges are set but the center still wobbles slightly.
  11. Allow the cake to cool to room temperature, then refrigerate for at least 4 hours.
  12. Combine chopped cereal, melted butter, brown sugar, and cinnamon for the topping.
  13. Spread the cinnamon crunch topping evenly over the chilled cheesecake before serving.