Make & Bake the Crust:

Preheat oven to 350°F (175°C).

Crush cereal until mostly fine (with some texture).

Mix crushed cereal with sugar, cinnamon, salt, and butter.

Reserve 1 cup for the swirl layer.

Press the rest into the bottom and ¾” up the sides of a 9” springform pan.

Bake 10 minutes. Cool on wire rack. Lower oven to 325°F (165°C).

Prepare the Cheesecake Filling:

Wrap cooled springform pan with heavy-duty foil (optional water bath recommended).

Beat cream cheese and sugar until smooth (about 3 minutes).

Mix in eggs one at a time.

Add cinnamon, vanilla, salt, and cream. Mix until just combined.

Pour half the batter into crust. Sprinkle reserved 1 cup crust mixture on top.

Gently add remaining batter. Smooth top.

Place in a water bath and bake for 80–90 minutes at 325°F.

Cheesecake is done when edges are set and center jiggles slightly.

Cool Slowly:

Turn oven off and crack the door open. Cool cheesecake in oven 1 hour.

Remove from water bath, peel foil, cool on rack for another hour.

Chill uncovered in refrigerator at least 6 hours or overnight.

Make the Toasted Cereal Topping:

Preheat oven to 275°F (135°C).

Mix crushed cereal with dry milk, sugar, and salt. Toss with melted butter.

Spread on lined baking sheet and bake for 25 minutes, stirring halfway.

Cool completely before using.

Serve:

Release springform ring. Top cheesecake with cereal crunch just before slicing.

Add whipped cream and extra cereal clusters if desired.