Using an electric mixer beat the cream cheese until smooth. Add powdered sugar, cinnamon and the vanilla, and blend until fully incorporated and smooth. Add (cold) heavy cream, and whip until smooth, and increased in volume by almost double.

Chill the bowl and beater (whisk attachment) of your electric mixer by placing them in the freezer about 5 minutes. This will help your cream whip up faster, and fuller.

When the bowl has chilled, pour cream into bowl and begin whipping (on medium-high speed).

When the cream is beginning to thicken, slowly add the powdered sugar, while continuing to beat.

Then, add vanilla (while mixing).

The whipped cream is done when it has more than doubled in volume, and when you stop the mixer, and lift up the whisk, the cream stays in place.

Crush cinnamon cereal (in a large ziplock type bag), then place crushed cereal in a bowl. Melt 2 tablespoons butter, and pour over cereal. Stir well. Spread cereal onto a baking sheet and bake at 350°F for 6-8 minutes. Allow to cool.

Prepare Creamy Whipped Cheesecake

Assemble dessert by adding 1-2 tablespoons crushed cereal to the bottom of your dessert dishes. Add a layer of cheesecake (this will be easiest if you use a piping bag fitted with a large round tip, or add cheesecake to a large ziplock type bag and snip off one corner). Repeat with another layer of cereal, then cheesecake.

Top with whipped cream and a cherry.

Enjoy immediately, or keep in the refrigerator (up to 1 hour).