Cinnamon Roll Cheesecake

This is another AllRecipes.com recipe that I had to try.  Um, delicious!  It's like eating a cinnamon roll and a cheesecake at the same time, which I think was the point.  And you could maybe justify eating it for breakfast: after all, it's got eggs, cream cheese (you eat them on bagels anyway), and basically cinnamon rolls.  It sounds well rounded to me!

Cinnamon Roll Batter:
2/3 cup white sugar
1/4 cup unsalted butter (at room temp)
1 egg (at room temp)
1/2 cup half and half
1 Tbs. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Cheesecake Filling:
2 packages (8 oz each) cream cheese (at room temp)
1 cup sugar
1 Tbs. vanilla
2 Tbs. flour
3 eggs (at room temp)

Cinnamon Filling:
1/3 cup butter, melted
1 cup brown sugar
3 Tbs. cinnamon

Cream Cheese Frosting:
2 oz. cream cheese (at room temp)
3 Tbs. unsalted butter (at room temp)
2 tsp. vanilla
1 cup powdered sugar
1 Tbs. lemon juice, optional

Preheat oven to 350 F.  Grease a springform pan.

For Cinnamon Roll Batter:
Sift together flour, baking powder, and salt.

Using a mixer, cream the butter and sugar for 3 minutes, until light and fluffy.  Add egg, half and half, and vanilla.  Beat for another minute.  Scrape down bowl.

Combine the dry and wet ingredients.  Mix on low speed until thoroughly combined.

Press half of the batter onto the bottom of the springform pan using greased fingers.  It will be sticky and thick.

For Cheesecake Filling:
In a clean bowl, beat cream cheese and sugar for 2 minutes on medium-high speed.  Add the eggs one at a time, scraping down the bowl after each addition.

Add the vanilla and flour and beat for another minute.

Pour all of the cheesecake filling on top of the cinnamon roll batter in the prepared pan.

For Cinnamon Filling:
In a small bowl, combine the melted butter, cinnamon, and brown sugar.  Mix until thoroughly combined.

Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.

Finishing Assembly/Baking:
Drop the rest of the cinnamon roll batter by spoonfuls over the entire top of the cheesecake.  Using a knife, swirl ingredients together as well as you can.

Bake for 50-55 minutes.  Cake will be puffy and lightly browned.  Let cool for 20 minutes at room temperature and then cover and move to fridge for at least 4 hours.

For Cream Cheese Frosting:
Beat cream cheese and butter together.  Add vanilla, powdered sugar, and lemon juice (if desired); beat to desired consistency.  Frost cheese cake.

Notes:
- I don't own a 9" springform pan--just 8.5" and 9.5"--so I used the larger of the two.  I think using a 9" would have been cutting it close to overflowing in the oven.
- I used fat free half and half.
- In addition to greasing the springform pan, I cut a round of parchment paper to fit in the bottom and greased it as well.
- After 3 minutes, the butter and sugar I creamed for the batter wasn't "light and fluffy," but I called it good anyway.  It was mixed.