1. In you stand mixer fitted with the paddle attachment (or a mixing bowl with an electric mixer), beat cream cheese, powdered sugar, and cinnamon until smooth and fully incorporated. Add cool whip and beat until light and fluffy, scraping down the sides as necessary.
2. Scrape filling on top of crust and using a knife or offset spatula, smooth out into an even layer. Refrigerate for at least one hour. When ready to serve, remove springform shell and drizzle with caramel topping. Garnish with churros (or cinnamon toast crunch!). Devour.

for the Cinnamon Toast Crunch Crust

1. Preheat oven to 350°F. Pulse cinnamon toast crunch cereal in a food processor until ground into crumbs. Transfer to a mixing bowl and drizzle in melted butter and pinch of Kosher salt. Combine until all the crumbs are moistened. Using your fingers, press mixture into an even layer on the bottom of a greased 10” springform pan. Bake for 8-9 minutes, until golden brown. Remove from oven and let cool completely.