Ingredients (makes 4 jars)

For the Crust:

• 1 ½ cups (150g) crushed graham crackers or digestive biscuits

• ¼ cup (60g) unsalted butter, melted

• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened

• ½ cup (120ml) heavy whipping cream

• ¼ cup (50g) granulated sugar

• 1 tsp vanilla extract

For the Layers:

• ½ cup (120ml) caramel sauce

• ½ cup (120ml) chocolate ganache (made with equal parts chocolate and cream)

• Whipped cream for topping

• Crushed cookies or biscuit crumbs for garnish

• Fresh mint leaves (optional, for decoration)

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Instructions

1. Prepare the Crust

   • Mix crushed graham crackers, melted butter, and sugar in a bowl until combined.

   • Spoon the mixture evenly into the bottoms of 4 small jars, pressing down gently to form a crust layer.

2. Make the Cheesecake Filling

   • In a large mixing bowl, beat cream cheese and sugar until smooth.

   • In another bowl, whip heavy cream until stiff peaks form.

   • Fold whipped cream into the cream cheese mixture along with vanilla extract until fluffy.

3. Assemble the Jars

   • Layer crust at the bottom.

   • Spoon in a layer of cheesecake filling.

   • Drizzle caramel sauce over the cheesecake layer.

   • Add another thin layer of cheesecake filling if desired.

   • Pour chocolate ganache over the top for a rich layer.

4. Decorate

   • Top with a swirl of whipped cream.

   • Sprinkle crushed cookies over the whipped cream.

   • Garnish with fresh mint leaves for a pop of color.

5. Chill and Serve

   • Refrigerate for at least 2 hours before serving to let the flavors meld together.

   • Serve cold and enjoy straight from the jar.