No Bake Rolo Cheesecake

INGREDIENT

Crust

1 one/2 Cups Chocolate Crumbs

1/4 cup white sugar

1/3 cup liquified butter

Cheesecake

12 oz cheese

1 one/2 cups cream

1/2 tablespoon juice

1/4 cup sugar

1/2 cup chocolate syrup (I used homemade)

1 tablespoon sugarless  chocolate

Caramel Sauce (or a thicker store bought sauce can work)

1 cup butter (do not substitute)

2 cups refined sugar

1 cup Karo sirup

1 will sweet milk

3 tablespoons light whipping cream

1 teaspoon vanilla

1/4 teaspoon salt

Topping

Fudge Sauce

Rolos

How to build It

Caramel Filling

Bring butter, refined sugar, sirup & sweet milk and light whipping cream to a boil medium heat.

Let boil on low till a thermometer reaches 238 degrees. take away from heat and add vanilla and salt and let cool utterly.

Crust

Combine crust ingredients and press into a lubricated 9" springform pan. Refrigerate.

Cheesecake Layers

Cream along cheese and juice till soft.

Add light whipping cream and beat on medium for two mints. Add in sugar beat till stiff and downy. take away half the cheesecake mixture and put aside. Pour one/2 cup chocolate syrup and 1 tablespoon chocolate into the remaining cheesecake mixture and blend till well combined.

Assembly

Spread white cheesecake mixture on chilled crust. Refrigerate fifteen mintes. prime with a layer of caramel filling (approx. 1 1/4 cup). Refrigerate fifteen mints. Finally, unfold chocolate cheesecake mixture on prime. prime with home-brewed chocolate syrup and let cool four hours or long.

To serve, take away from springform pan and prime with further caramel sauce and cut Rolos if desired (if cut, they'll follow the springform pan, it is best to feature them once off from the pan).