CHEESECAKE: Heat oven to 350 degrees F. Combine cookie and graham-cracker crumbs with melted butter in a medium bowl and mix well. Press mixture firmly into an 8-inch springform pan. Bake 6 to 8 minutes. Let crust cool, then spread top with peanut butter.

Place a pan of water in bottom rack of oven. In a large mixing bowl, beat cream cheese, eggs, sour cream, sugar and vanilla until smooth. Pour one cup of mixture into a bowl and stir in chocolate syrup. Pour remaining (white) cream-cheese mixture over crust. Pour chocolate mixture on top, then swirl chocolate mixture into white mixture with the tip of a knife in about 3 passes.

Place pan on middle rack of oven and bake 1 hour and 10 minutes to 1 hour and 20 minutes, or until almost set. Let cool. Pour half of each layer of fudge mixture over top of cheesecake one layer at a time, letting each layer cool in refrigerator until firm before adding the next layer. Cut wafer rolls in varying lengths and, using melted caramels to help rolls adhere, line them upright around outer edge of cheesecake.

FUDGE: Make first layer by combining chocolate and butterscotch chips with peanut butter in small saucepan. Stir over low heat until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.

Make second layer by first mixing sugar and evaporated milk in a small saucepan over medium heat. Boil sugar and evaporated milk for 5 minutes, stirring constantly. Remove from heat. Stir in butter, marshmallow cream, peanut butter and vanilla until melted. Stir in chopped peanuts. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.

Make third layer by heating caramels and whipping cream in small saucepan until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.

Make fourth layer by combining chocolate and butterscotch chips with peanut butter in small saucepan. Stir over low heat until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.