In a mixer combine your whipping cream and icing sugar until well blended. You should see some peaks and then you know it’s ready.

In another bowl using a mixer beat your cream cheese until super smooth.

Now add half the cream cheese to mixer with whipping cream and icing sugar and beat until well blended. Once it is add the other half and continue beating until smooth.

Now add your melted semi-sweet chocolate and vanilla and beat again. Scrape sides as needed.

Now take 4 canning jars, I used the 250 ml size.

Place a layer of graham crumbs in each jar. You will be repeating this step so don’t use them all. I used about 2 tablespoons per jar for each layer if I recall correctly.

Now add a layer of chocolate cheesecake filling.

Now add a layer of skor bits and pecans.

Now repeat those steps by adding a layer a graham crumbs.

Then chocolate cream cheese.

Then skor bits and pecans.

Pour your caramel sauce over top.

Now garnish with either chopped chocolate or melted chocolate.

Now pop them in the fridge for about an hour or two.

Serve with a smile!