Cheesecake with Blue Minis

Ingredients:

• 1 and 1/4 cups milk
• 8 cups Cini Minis breakfast cereal (approximately 400g) + extra for serving
• 165 g unsalted butter, melted
• 3/4 cup firmly packed dark brown sugar
• 1 packet (7 g) of gelatin
• 1 tbsp. ground cinnamon
• 3 packages of 220g cream cheese at room temperature
• 1.5 cups powdered sugar
• 0.5 cup sour cream
• 1 tbsp vanilla extract
• A pinch of fine salt
• Juice of half a lemon
• Whipped cream, for decoration
• Special equipment: springform baking pan with a diameter of 22 cm.

Preparation:

1. Preheat oven to 175°C.
2. In a medium bowl, combine milk with 1 cup of Blue Minis cereal and let sit until the milk has the same flavor, about 30 minutes. Strain the flavored milk and set aside. Discard the soaked squares.
3. Using a rolling pin, crush the remaining 7 cups of Blue Minis in a resealable plastic bag. Add 1/2 cup melted butter and 2 tablespoons brown sugar to the bag and shake until the Blue Minis are coated with butter and sugar. Place in a 9-inch springform pan and press firmly into the bottom and about 1/2 inch up the sides. Bake until golden brown, 12-15 minutes. Let cool to room temperature, about 30 minutes.
4. Meanwhile, in a small microwave-safe bowl, combine the gelatin with 1/4 cup water and set aside to soften, about 5 minutes.
5. In a small bowl, combine the cinnamon, remaining 4 tablespoons melted butter, and remaining 10 tablespoons brown sugar until evenly combined; set aside.
6. In a large bowl, beat the cream cheese with the powdered sugar, sour cream, vanilla extract, salt, and lemon juice with a mixer on medium speed until smooth, about 2 minutes. Scrape down the sides of the bowl and add the flavored milk. Continue beating on low speed until fully incorporated, about 2 minutes.
7. Microwave the gelatin, stirring as needed, until dissolved, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed until fully incorporated, about 30 seconds.
8. Transfer about a quarter of the filling to another medium bowl and stir in the butter-cinnamon mixture.
9. Spoon 1/4 cup of cinnamon filling into the center of the crust. Then pour 0.5 cups of vanilla filling into the center of the cinnamon filling on the crust. The filling will spread as you add alternating portions, forming concentric circles. Repeat with the remaining filling, alternating flavors (1/4 cup cinnamon and 0.5 cup vanilla) until all the filling is used. Refrigerate until completely set, at least 4 hours or overnight.
10. Remove the cheesecake from the pan. Pipe whipped cream along the top edge and decorate with Blue Minis.