2 cups Cinnamon Toast Crunch cereal, crushed into fine crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

4 (8 oz each) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

4 large eggs

1 cup sour cream

1/2 cup heavy cream

1 cup heavy whipping cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 cup Cinnamon Toast Crunch cereal, slightly crushed

Preheat your oven to 325°F (163°C).

Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, combine the crushed Cinnamon Toast Crunch cereal, granulated sugar, and melted butter.

Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.

Bake for 10 minutes, then remove from the oven and set aside to cool.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add the granulated sugar, vanilla extract, and ground cinnamon, and mix until well combined.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream and heavy cream until smooth.

Pour the cheesecake filling over the cooled crust in the springform pan.

Place the springform pan on a baking sheet to catch any drips.

Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly golden.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight for best results.

In a medium bowl, beat the heavy whipping cream, granulated sugar, and vanilla extract until stiff peaks form.

Spread or pipe the whipped cream evenly over the top of the chilled cheesecake.

Sprinkle with the slightly crushed Cinnamon Toast Crunch cereal just before serving.

Carefully remove the cheesecake from the springform pan.

Slice and serve chilled.