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Dairy
Medium
12 Servings
Allergens 
1 Hour, 45 Minutes
Diets
2 (8-ounce) packages whipped cream cheese
2 (8-ounce) packages non-whipped cream cheese
1 and 3/4 cups sugar
1 tablespoon Gefen Vanilla Sugar
4 eggs
1 (8-ounce) container whipping cream
caramel sauce
melted Elite Milk Chocolate
11 honey graham crackers
6 teaspoons melted butter
1/3 cup Biscoff spread
1 cup ground nuts, toasted
10 squares Swiss milk chocolate, melted
Preheat oven to 350 degrees Fahrenheit.
Crush honey graham crackers very fine. Combine with melted butter. Press into a 10-inch round springform pan.
Into a bowl, place the whipped and block cream cheese, sugar, vanilla sugar, and eggs. Beat together with an electric mixer.
Prepare three medium-size bowls. Add one add-in to each of the bowls. Evenly divide the cheesecake among the three bowls and mix to combine.
Pour the Biscoff cheesecake layer over the crust, then the nut mixture, and then the chocolate layer at the very top.
To create a water bath, take a large pan (that your 10-inch springform can comfortably sit in) and fill it halfway with water. Put the springform pan inside (should cover half the pan) and place the large pan into the oven. Bake it for an hour and a half.
Turn the oven off and leave the cake inside to cool.
Place the whipping cream in a bowl and whip it up with an electric mixer. Garnish the cake with the whipped cream.
Add a caramel layer on top, and then drizzle with melted milk chocolate.
Cover with foil and freeze until ready to serve.
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The cheesecake part was good tasting, but there were a few issues. Firstly, in order to neatly put one cheesecake on top of the next it would need to be frozen, otherwise it will fall into the first and not layer properly. About the whip cream layer, That would for sure need to be frozen in order to smear gooy caramel on top. But I would leave out the whip cream because even when frozen, when you defrost it, the whip cream becomes soft and the chocolate on top is hard so it just collapsed into the whip cream.