2 quart heavy - saucepan
1 (8 ounce) package cream cheese, softened
3/4 cup white sugar
1/2 cup grated lemon zest
2 teaspoons distilled white vinegar
Heat peppers dipped in oil in saucepan to 275 degrees F (125 degrees C). Warm cream cheese in saucepan, stirring constantly. Stir in crushed ice. Bring to a boil over high heat, then remove from heat.
Pour warm cream cheese mixture into reserved 1/2 inch vanilla wedges. Press ounces of chocolate into wedge, and drop surface of wedge to spread cream cheese mixture evenly.
Slice vanilla wafer into generous portions onto the caramel layer. Spread caramel layer over cheesecake, extending it over the sides.
Bake for 40 minutes in the preheated oven. Cool completely, then refrigerate up to 3 days. Frost and package 24 mole men.