Ingredients:
For the crust
1 1/2 cups of graham cracker crumbs
1/4 cup sugar
6 tablespoons of butter, melted
For the cheesecake
(8 ounce) package cream cheese, room temperature
1/3 cup caramel sauce
1/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cup mini Rolos
For the chocolate ganache
8 ounces dark chocolate
Tablespoons butter
1/4 cup caramel sauce
Directions:
For the crust
Mix the graham cracker crumbs, sugar
and butter and press them into the bottom of a greased 8 inch square baking
pan.
Bake in a preheated 350F oven until
lightly golden brown, about 8-10 minutes and set aside.
For the cheesecake
Cream the cream cheese, mix in the
caramel sauce followed by the sugar, the egg, the vanilla extract and finally
the mini Rolos and pour the mixture into the baking pan.
Bake in a preheated 350F oven until the
cheesecake is set, about 30-35 minutes, set aside and let cool.
For the chocolate ganache
Melt the chocolate and butter in a
double boiler, mixing until smooth and pour the chocolate over the cheesecake.
Place the caramel sauce in the corner
of a small bag, cut a small hole in the corner and slowly squeeze out the
caramel creating lines across the chocolate.
Use a toothpick to make lines in the
caramel going in the other direction to create the wave like pattern.