Preheat oven to 375°F. Spray the inside of a 9-inch springform pan with baker’s spray and place a parchment round onto the bottom of the pan.

Tear off two large pieces of heavy-duty aluminum foil. Set the springform pan on one of the pieces of foil and bring it up around the sides of the pan. Repeat with the second piece of foil. Be sure that the foil is tightly wrapped around the sides of the pan to ensure that none of the water from the water bath will leak into the pan while the cheesecake bakes.

To make the crust, mix together, in a large bowl, the graham cracker crumbs, cinnamon toast crunch cereal crumbs, and melted butter until fully combined. Press the crumbs into the bottom and halfway up the sides of the prepared springform pan. Be sure to tightly pack the crumbs to make a sturdy crust.

Bake the crust on the middle rack of the oven for 10 minutes. Remove and set aside to cool completely. Reduce the oven temperature to 325°F.

Start your water boiling by adding 4-5 cups of water to a large spouted liquid measuring microwave-safe cup. It typically takes 3-4 minutes (in an 1100-watt microwave) on high to boil the water. Alternatively, you can boil water on the stovetop in a kettle.

To a small bowl, add the ½ cup heavy cream and cinnamon toast crunch cereal. Stir to coat the cereal in the heavy cream. Allow the heavy cream to sit and absorb the cinnamon flavor of the cereal. Set aside.

To make the cheesecake filling, add the room-temperature cream cheese and granulated sugar to a large mixing bowl. Beat on medium speed for 1-2 minutes, using a handheld mixer, until smooth.

With the mixer on low speed, add the vanilla extract and the eggs, one egg at a time, to the cream cheese mixture, being sure to fully incorporate each egg before adding the next. Be sure to scrape down the bottom and sides of the bowl as needed to ensure that all the ingredients get blended well, and your cream cheese is free of any lumps.

Remove and discard the cereal from the heavy cream, then add the cinnamon-flavored heavy cream to the cheesecake batter and mix just until fully incorporated. Be sure not to overmix this cheesecake filling, as you want as few air bubbles in the batter as possible.

Slowly pour the cheesecake filling into the cooled crust. Spread out the top surface into an even layer. Gently tap the pan on the counter 2-3 times to remove any air bubbles from the cheesecake filling.

Place the cheesecake into a large roasting pan and place the roasting pan into the oven on the center rack. Very carefully pour the boiling water into the roasting pan, being sure not to get any of the water into the cheesecake until it comes up about 1 inch on the side of the springform pan.

Bake for 1 hour and 30 minutes or until the cheesecake is just barely set in the center (it will just barely wiggle) when the pan is lightly nudged. It will continue to bake as it cools. Turn off the oven, do not remove the cheesecake, and crack open the oven door about 1 inch. Allow the cheesecake to cool in the oven for 1 hour.

Remove the roasting pan from the oven and remove the springform pan from the roasting pan. Take the aluminum foil off of the sides of the springform pan. Run a sharp knife along the edges of the cheesecake to make sure that as it cools, the cheesecake does not stick to the sides of the pan.

Chill the cheesecake in the refrigerator for at least 8 hours or up to overnight to allow the cheesecake to set and chill fully. Once the cheesecake has chilled, you will remove the outer ring of the springform pan before adding the white chocolate ganache and garnishes.

To make the white chocolate ganache, add the white chocolate chips to a microwave-safe bowl and pour the remaining ¼ cup of heavy cream over the chopped white chocolate chips. Microwave on high for 1 minute, then allow the white chocolate to sit undisturbed for another 1-2 minutes. Stir until smooth. If needed, you can heat the mixture for another 30 seconds and stir until smooth. Allow the ganache to cool slightly before spreading it over the top surface of the chilled cheesecake. The ganache should be soft enough to spread easily but not drip over the sides of the cheesecake.

While the white chocolate ganache is still slightly soft, you will want to add the cinnamon toast crunch cereal and whipped topping garnish so that the cereal sticks to the cheesecake when sliced.

Garnish the cinnamon toast crunch cheesecake by placing the thawed whipped topping into a large piping bag fitted with a large piping tip and pipe decorative dollops around the edges of the cheesecake. Fill the center of the cheesecake top with the cinnamon toast crunch cereal.