Cinnamon Toast Crunch Cheesecake with Guava Cranberry Sauce

To make the crust, pulse the Cinnamon Toast Crunch in a blender or food processor until it resembles a fine sand. Add the Cinnamon Toast Crunch sand to a bowl with melted butter and orange zest and mix until combined. Press this mixture into a lined 9 inch spring form pan. And bake for 10 minutes at 350F.

To make the filling, beat together the cream cheese and granulated sugar until smooth, making sure to scrape down the sides of the bowl periodically. This step is crucial for a lump free cheesecake. Once smooth, season the cheesecake filling with lemon juice, zest, vanilla extract and sour cream. Slowly beat in the eggs one at a time. Once all the eggs are fully incorporated, scrape the sides once more and pour into the prepared cheesecake pan.

Bake the cheesecake over a steam bath in the preheated 300F oven for about 30-35 minutes. Once the center is set, remove from the oven and allow to cool completely.

To make the guava cranberry sauce, simply place all of the ingredients in a sauce pan and simmer until the cranberries have burst. Simmer for 5-10 minutes, remove the cinnamon stick and blend until smooth. Strain and cool completely before topping cheesecake.