Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it lightly with butter or cooking spray.

Open the cans of cinnamon rolls and separate the rolls. Arrange them in a circular pattern on the bottom of the springform pan, pinching the ends together to form a seamless crust.

In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add the vanilla extract and mix until combined.

Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream and milk until the mixture is creamy and well-blended.

Pour the cream cheese mixture over the cinnamon roll crust carefully, spreading it out evenly.

If desired, sprinkle the top with chopped nuts or chocolate chips.

Place the cheesecake in the preheated oven and bake for approximately 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.

Remove the cheesecake from the oven and allow it to cool completely in the pan.

Once cooled, place it in the refrigerator for at least 4 hours or overnight for best results.

Before serving, drizzle the icing that came with the cinnamon rolls over the top of the cheesecake.