Quadruple Layer Peanut Butter Chocolate Caramel Cheesecake!!!!

Directions

Crustless Cheesecake portion:

Preheat oven to 325 degrees. Grease two 9″ pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink.

Cream butter and sugar. Add cream cheese until smooth.

Add remaining ingredients except peanut butter cups. Mix again until smooth. Fold in peanut butter cups. Divide batter evenly between 2 pans. Bake 55- 1 hour.

Once out of the oven, place immediately in freezer! Cheesecake will deflate forming a nice pocket for the caramel.Turn out frozen cheesecakes and remove parchment. Reline the pan they were in with enough parchment to hang over the sides of the pan.

Place the cheesecakes back in the pans and return to freezer.

Make the caramel

Make the caramel in 2 batches dividing the ingredients.

Put 1 can sweetened condensed milk, 5 tbsp. butter and 40 caramels in a bowl. Microwave about 3 mins. until smooth-stir as you go.

Pour caramel evenly over center of frozen cheesecakes. Return cheesecake layers to freezer.

Layer cakes: chocolate, cheesecake and repeat

Put chocolate chips in a bowl. Heat cream in microwave.

Pour hot cream over chips and stir. Remove 2/3 cup chocolate mixture into a bowl and add corn syrup to it. Pour this over top of cake for a shiny look. Return cake to freezer.

Pour rest of the ganache into the mixer bowl and whip on high for about 8 minutes or until fluffy!! Frost sides of cake with this!

Peanut Butter decorations:

Slowly add sugar. Beat till smooth. Pipe onto cake using pastry bag or ziploc bag with cut corner.