This cheesecake is to die for. It combines my favourite candy – chocolate caramel and Skor.

Although I’m now avoiding dairy, I miss this delectable, rich and creamy cheesecake – but you don’t have to!

Here is my recipe for Rolo Skor Cheesecake:

Ingredients:

for the crust

1 cup crushed chocolate cookie wafers (they’ll be close to where you find the graham crackers, or you can use crushed Oreo cookies)

1 tbsp butter

for the filling

4 pkg (8 oz each) cream cheese, softened

1 cup sugar

1 tsp. vanilla

2 tbsp. flour

4 eggs

32 mini Rolos, 1/2 cut in half

1/2 cup Skor bits

Directions:

Preheat oven to 325°F. For the crust, mix the cookie crumbs with butter and press onto bottom of 9-inch springform pan.

In a large bowl, beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, one at a time, mixing on low speed after each – only until blended.

Fold in Skor pieces and Rolo pieces. Pour over crust.

Bake for about 55 minutes or until center is almost set. Loosen cake from rim of pan using a knife and let sit. Refrigerate overnight (8 hours).

Remove rim from the springform pan and place cheesecake on a large plate/platter.

Top with more Rolo and Skor bits in the center of the cheesecake. Drizzle with chocolate and serve with whipped cream!