chocolate caramel cheesecake parfait
Crush 9 cookies in food processor or in a zip-top plastic bag, using a rolling pin, into coarse crumbs. Break remaining cookie and set aside. Cut frozen cheesecake slices into ¾” cubes. Carefully divide the cheesecake cubes into 4 portions. For each parfait, spoon 3 Tbsp cookie crumbs into the bottom of a tall glass and top with 1 portion of the cheesecake cubes. Drizzle cheesecake with caramel topping. Spoon ⅓ cup whipped topping over caramel. Top with 3 Tbsp cookie crumbs and 1 portion cheesecake. Garnish with whipped topping, candy sprinkles and ½ cookie.