Honey Bun Cheesecake 

Ingredients:

For the crust:
12 honey bun pastries (store-bought or homemade)
4 tablespoons melted unsalted butter
For the cheesecake filling:
24 ounces cream cheese, softened (3 8-ounce packages)
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
For the honey cinnamon swirl:
1/3 cup honey
1/3 cup light brown sugar, packed
2 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon

Instructions:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
Prepare the crust: In a food processor, pulse the honey buns until they become fine crumbs. Combine the crumbs with the melted butter and press the mixture into the bottom of the prepared springform pan. Set aside.
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until well combined.
Prepare the honey cinnamon swirl: In a small bowl, combine the honey, brown sugar, melted butter, and cinnamon. Mix until smooth.
Assemble the cheesecake: Pour half of the cheesecake filling over the crust, then drizzle half of the honey cinnamon swirl over the filling. Use a knife or skewer to swirl the mixture together. Repeat with the remaining filling and honey cinnamon swirl.
Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
When ready to serve, carefully remove the cheesecake from the springform pan, and slice into pieces. Enjoy your Honey Bun Cheesecake!