2 1/2 cups butter
1 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
1/2 cup white sugar
1 teaspoon vanilla extract
2 ounces vanilla flavored cream cheese
1 (8 ounce) package cream cheese
1/4 cup milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
1 1/2 cups confectioners' sugar
1 (3 ounce) can evaporated milk
1 (8 ounce) package vanilla wafields
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 15 round pans.
Place butter and brown sugar in a medium saucepan, and bring to a boil over medium heat. Cook, stirring constantly, until butter is melted and mixture is smooth. Remove from heat; stir in cocoa. Pour mixture into 15 round (10 inch) pans.
In a medium bowl, beat cream cheese until fluffy. Stir in sugar, cocoa and white sugar. Beat until combined. Spread mixture evenly over layer of cheesecake. Place cheesecake in preheated oven for 30 minutes, or until cheesecake is thoroughly cooked.
Pour whipped cream into top of cheesecake. Spread filling over cream cheese layer. Sprinkle sliced cinnamon over top of cream cheese layer. Press frosting over cream cheese layer. Bake at 350 degrees F (175 degrees C) for 60 minutes or until toothpick inserted in center of cheesecake comes out a few places. Cool completely. Cut into 1/2 inch squares. Drove to offset.
While cheesecake is in oven, mix together vanilla wafafafields and confectioners' sugar. Press 1/4 cup on any frosting piece. Chill in refrigerator. Serve at room temperature.
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