Grease 2 (9") round cakepans, and dust with cocoa.
Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at medium speed 2 minutes. Fold in chopped milk chocolate bars. Pour batter into prepared pans.
Bake at 350° for 32 minutes or until cake springs back when lightly touched. Cool cake in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split cake layers with ease.)
Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-fourth of chopped cheesecake bites. Repeat procedure with remaining 3 layers, frosting, and cheesecake bites, omitting cheesecake bites on top of last layer. Frost sides and top of cake with remaining frosting. Drizzle desired amount of caramel sauce over cake, letting it drip down sides. Chill until ready to serve. Decorate cake with rolled wafer cookies and remaining chopped cheesecake bites. Store in refrigerator.
I decided to be adventurous for our family's Christmas celebration, so I chose this recipe. It's not all that difficult, but the results are wonderful. It's so impressive to tell people that you made a 4-layer cake stuffed with another cake! Yum!
I entered this cake in a contest at our church's annual fundraiser last year and it won first place, and was then sold for $80. I have since been asked to make it for many special family events and it is always a huge hit. One of the best recipes I have ever made. Awesome. I have made it with my own cheesecake squares and also with the frozen Sara Lee squares. Outstanding either way.