Chocolate Caramel Cheesecake Pie is a no-bake dessert with a homemade graham cracker crust filled with layers of chocolate cheesecake and topped with marshmallow, fudge, and caramel.
Add 4 tablespoons of the melted Challenge butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If it seems to be dry at all, add the remaining 2 tablespoons of melted butter and mix again.
Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
In a microwave-safe bowl, add the chocolate chips. Heat for 20-second intervals until the chips have melted. Set aside.
In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
Beat in the Challenge butter, sugar, and vanilla until combined.
Fold in the melted chocolate chips and whipped topping.
Pour half the filling on top of the graham cracker crust.
Top the filling with half the of the marshmallow fluff (I used a piping bag for this), 2 tablespoons of hot fudge topping, and 2 tablespoons of caramel. I made a circular pattern with the toppings. You may need to warm the toppings slightly to get them to pour easily.
Pour the second half of the chocolate cream cheese filling on top of the marshmallow, fudge, and caramel.
Top with the remaining marshmallow fluff, fudge, and caramel.
Refrigerate for 2-3 hours before serving.
Serve with whipped topping.