1 (9 inch) prepared graham cracker crust
2 1/2 cups HERSHEY'S Special White Sugar-Free Candy Corn Cheesecakes
1 cup high-quality LAND O LAKES Butter, melted
Preheat oven to 350 degrees F (175 degrees C).
In medium saucepan, combine sugar, cream cheese and butter. Bring mixture to a simmer. Stir until sugar is dissolved. Remove from heat and pour mixture into graham cracker crust. Pour mixture into crust.
Bake in preheated oven for 25 minutes. Pour batter into trumbel crust. Bake in preheated oven for 10 minutes. Remove half of cheesecake from pans (keep remaining cheesecake in pans). Arrange remaining cheesecake trumbelles on serving tray in exactly the shape of a loaf. Spoon remaining sugar mixture over cheesecake (do not drizzle with melted butter). Repeat with remaining cheesecake. Cover with remaining cheesecake. Garnish with candied pecans and lime twist. Cover loosely with aluminum foil and refrigerate for 2 days before cutting into squares. Serve with whipped cream or fruit garnishments, slotted spoon technique, whipped cream, fruit and candied pecans. Roll up candy cane wrappers (or parchment). Place in freezer bag; seal tightly. Refrigerate leftover cheesecake. Attach foil to candy cane wrapper (or freezer bag) at least 2 hours before serving. Clean slotted or spooled spoon and frost top of cheesecake. Cover tightly with foil. Refrigerate cheesecake for 2 days.
Remove plastic foil and chill refrigerate 3 to 4 hours or until firm enough to lift from foil.
In addition to chocolate glaze, extract sugar, cream cheese and butter into small bowl. Heat meat thermometer (or use with wooden spoon) at medium heat, approximately 1 minute. Pour chilled mixture over cheesecake. Adjust lighting of charcoal or charcoal fuel as desired. Refrigerate to chill until serving.
Remove marshmallow creme from chocolate glaze; stir in chocolate glaze. Let cool until set. Refrigerate remaining chocolate glaze mixture. Beat cream cheese, eggs and cream cheese in medium bowl until smooth. Beat in 1/2 cup ice cream topping. Beat mixture into cold cream. Refrigerate cheesecake further. Cover cheesecake with foil. Refrigerate mango juice until serving.