Yield: 16 2-inch cheesecakes or 1 9-inch cheesecake
- 1 1/2 cup crushed graham cracker
- 1/4 cup packed light brown sugar
- 7 tbs unsalted butter, melted
- 1/4 cup water
- 1 tbs powdered gelatin
- 2 1/4 cup heavy cream
- 1 lb cream cheese, softened
- 2/3 cup sugar
- 1/2 tsp coarse salt
- 1/3 cup Whoppers, pulverized
- 1/4 cup chocolate chips
- 1/4 cup butterscotch chips
- 2 tbs fresh lemon juice
- Combine graham cracker crumbs with sugar.
- Add melted butter and blend.
- Press into pan. Set aside.
- Bring 1 inch of water to simmer in bottom of double boiler. Sprinkle water over gelatin and let stand for 5 minutes.
- Scrape softened gelatin and place into top of double boiler. Set over simmering water until mixture becomes liquid. Remove from heat and set aside.
- Crush Whoppers. Set aside.
- Heat chocolate in microwave for 10-20 seconds, until melted. Set aside.
- Place butterscotch chips and 1 tbs heavy cream in microwave for 10-20 seconds, until melted. Whisk to combine. Set aside.
- Beat heavy cream until medium peaks form. Set aside.
- Add cream cheese, sugar, salt, and lemon juice to bowl. Beat until smooth.
- Add 1/2 cup of cream cheese mixture to gelatin and fold. Return gelatin mixture to remaining cream cheese mixture and fold.
- Fold in crushed Whoppers. Gently add butterscotch and chocolate sauce by drizzling into mixture and folding only until mixture shows streaks of sauce. (Do not over-mix)
- Fill pan with slight mound at center.
- Refrigerate for at least 6 hours or overnight.
- Serve with whipped cream and garnish with Whopper.
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