Chocolate Cheesecake - Caramel Macchiato Trifle - cooking recipe

Ingredients

1 (20 ounce) ghiradelli double chocolate brownie mix
1/3 cup water
1/3 cup vegetable oil
1 egg
4 tablespoons coffee liqueur (like Starbucks)
1 (4 ounce) box mocha chocolate mousse mix
1 1/2 cups cheesecake filling (Philadelphia Ready-To-Eat)
1 (8 ounce) container Cool Whip
5 crushed Heath candy bars or 5 crushed Skor candy bars

Preparation

Make brownies according to directions using the water, oil and egg specified in the ingredients list; and let cool completely. Once cooled poke repeated with fork, then drizzle liqueur over the top.
Mix up box of chocolate mousse mix according to directions.
Using icecream scoop, scoop 1/2 brownie pan into the bottom of a large trifle dish in a random pattern.
Pipe or scoop 1/2 the mousse over the brownies.
Pipe or scoop 3/4 cup of the ready-made cheesecake over the mousse.
Pipe or scoop 1/2 of the Cool Whip over the cheesecake.
Sprinkle 1/2 of the Heath Bar over the top.
Repeat all again ending up with the Heath Bar pieces on top.
Serve immediately or refrigerate until ready to serve.