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1
CHEESECAKE: Heat oven to 350 degrees F. Combine cookie and graham-cracker crumbs with melted butter in a medium bowl and mix well.
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2
Press mixture firmly into an 8-inch springform pan.
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Bake 6 to 8 minutes.
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4
Let crust cool, then spread top with peanut butter.
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5
Place a pan of water in bottom rack of oven.
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6
In a large mixing bowl, beat cream cheese, eggs, sour cream, sugar and vanilla until smooth.
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7
Pour one cup of mixture into a bowl and stir in chocolate syrup.
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8
Pour remaining (white) cream-cheese mixture over crust.
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9
Pour chocolate mixture on top, then swirl chocolate mixture into white mixture with the tip of a knife in about 3 passes.
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10
Place pan on middle rack of oven and bake 1 hour and 10 minutes to 1 hour and 20 minutes, or until almost set.
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11
Let cool.
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12
Pour half of each layer of fudge mixture over top of cheesecake one layer at a time, letting each layer cool in refrigerator until firm before adding the next layer.
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13
Cut wafer rolls in varying lengths and, using melted caramels to help rolls adhere, line them upright around outer edge of cheesecake.
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14
FUDGE: Make first layer by combining chocolate and butterscotch chips with peanut butter in small saucepan.
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Stir over low heat until melted and smooth.
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16
Pour half of mixture over cheesecake.
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(Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.)
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18
Refrigerate until cooled.
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19
Make second layer by first mixing sugar and evaporated milk in a small saucepan over medium heat.
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20
Boil sugar and evaporated milk for 5 minutes, stirring constantly.
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Remove from heat.
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22
Stir in butter, marshmallow cream, peanut butter and vanilla until melted.
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23
Stir in chopped peanuts.
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24
Pour half of mixture over cheesecake.
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25
(Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.)
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26
Refrigerate until cooled.
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27
Make third layer by heating caramels and whipping cream in small saucepan until melted and smooth.
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28
Pour half of mixture over cheesecake.
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29
(Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.)
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30
Refrigerate until cooled.
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31
Make fourth layer by combining chocolate and butterscotch chips with peanut butter in small saucepan.
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32
Stir over low heat until melted and smooth.
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33
Pour half of mixture over cheesecake.
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34
(Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.)
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35
Refrigerate until cooled.
