Ingredients :
1½ Cups Chocolate Crumbs
¼ cup Domino white sugar
⅓ cup melted butter
Cheesecake
12 oz Philadelphia cream cheese
1½ cups heavy cream
½ tablespoon lemon juice
¼ cup sugar
½ cup fudge sauce (I used homemade)
1 tablespoon unsweetened cocoa powder
Caramel Sauce (or a thicker store bought sauce will work)
1 cup butter (do not substitute)
2 cups Domino brown sugar
1 cup Karo corn syrup
1 can sweetened condensed milk
3 tablespoons whipping cream
1 teaspoon vanilla
¼ teaspoon salt
Topping
Fudge Sauce
Rolos
Instructions :
Caramel Filling
Bring butter, brown sugar, corn syrup & sweetened condensed milk and whipping cream to a boil over medium heat.
Let boil on low until a candy thermometer reaches 238 degrees. Remove from heat and add vanilla and salt and let cool completely.
Crust
Combine crust ingredients and press into a greased 9″ springform pan. Refrigerate.
Cheesecake Layers
Cream together cream cheese and lemon juice until soft.
Add whipping cream and beat on medium for 2 minutes. Add in sugar beat until stiff and fluffy. Remove half of the cheesecake mixture and set aside. Pour ½ cup fudge sauce and 1 tablespoon cocoa powder into the remaining cheesecake mixture and mix until well combined.
Assembly
Spread white cheesecake mixture on chilled crust. Refrigerate 15 minutes. Top with a layer of caramel filling (approx. 1¼ cup). Refrigerate 15 minutes. Finally, spread chocolate cheesecake mixture on top. Top with homemade fudge sauce and let cool 4 hours or overnight.
To serve, remove from springform pan and top with extra caramel sauce and cut Rolos if desired (if cut, they will stick to the springform pan, it’s best to add them once removed from the pan)
