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No-Bake Hot Fudge Rolo Cheesecake

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Ingredients
  

  • 1 ½ cups Graham Cracker Crumbs
  • ¼ cup sugar
  • 7 Tablespoons melted butter
  • 1 cup hot fudge sauce divided
  • 16 ounces softened cream cheese
  • 1 ½ cups peanut butter
  • 1 14 oz can sweetened condensed milk
  • 2 cups heavy cream
  • ¼ cup confectioner's sugar
  • 2 8 ounce bags unwrapped Rolos, (One bag for the batter. One bag for the topping. Both bags need the Rolos cut in half.)
  • ¼ cup caramel sauce

Instructions
 

  • For the crust, mix the graham cracker crumbs, sugar and butter together.
  • Press crumbs firmly into the bottom of a 9″ Springform pan. Chill 1 hour.
  • Pour 3/4 cup of the hot fudge sauce onto the crust.
  • Beat cream cheese and peanut butter together until creamy. Pour in the sweetened condensed milk.
  • In a different bowl, beat heavy cream and powdered sugar on high until stiff peaks form. Set aside one cup of this whipped cream for the topping.
  • Fold the rest of the whipped cream into the peanut butter mixture. Fold until smooth. Fold in one bag of the unwrapped Rolos.
  • Pour this onto the graham crust.
  • Spread on the whipped cream you saved.
  • Sprinkle the other bag of Rolos on top and drizzle with the rest of the hot fudge sauce and the caramel.
  • Chill for at least 4 hours.
  • Remove sides of springform pan when ready to serve. Dig in!!!! Can store covered in fridge 3 days.