Prepare the Crust:

• Preheat your oven to 350°F (175°C).

• In a food processor, pulse the Cinnamon Toast Crunch cereal until finely crushed.

• In a mixing bowl, combine the crushed cereal, sugar, cinnamon, and kosher salt. Stir in the melted butter until the mixture is evenly combined.

• Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10-12 minutes until golden and set. Allow it to cool while preparing the filling.

Make the Filling:

• In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.

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

• Stir in the vanilla extract, ground cinnamon, and kosher salt.

• Gradually add the heavy whipping cream, mixing until the batter is smooth and slightly thickened.

Assemble the Cheesecake:

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

• Smooth the top with a spatula, then bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

• Turn off the oven and let the cheesecake cool in the oven with the door slightly cracked for an hour.

• After an hour, transfer to the refrigerator and chill for at least 4 hours (overnight is best).

Prepare the Topping:

• In a food processor, pulse the Cinnamon Toast Crunch cereal into small crumbs.

• Mix the dry milk powder, sugar, and kosher salt with the cereal crumbs.

• Melt the butter in a small saucepan and toss the mixture in the butter until evenly coated.

Serve:

• Before serving, sprinkle the cinnamon toast crunch topping over the chilled cheesecake.

• Slice and enjoy!