This Cinnabon Cinnamon Swirl Cheesecake is super creamy - baked without waterbath and has the perfect smooth top (no cracks!). Buttery graham cracker base, Greek Yogurt cream cheese filling and a cinnamon swirl in the middle that you don't want to skip. Give it a try!
Place digestive biscuits in a ziploc bag and bash into a fine mixture using a rolling pin. Pour into a bowl together with butter. Mix well.Pour into a 26 cm / 9 inch springform pan. Press evenly using the back of a spoon. Place in the freezer for 30 minutes.
Take the cake out of the oven and let it cool completely, then put it in the fridge for 8 hours.
Mix together all ingredients for the topping and spread over the cooled or chilled cake. Chill again. Slice and serve.