1/2 cup shortening
1 cup butter or margarine, melted
1 cup packed light brown sugar
1 cup corn syrup
1/4 cup packed brown sugar
1/4 cup raisins
Melt shortening and butter in large bowl, beat cream in small mixer bowl until fluffy. Beat shortening mixture with brown sugar = Gradually add corn syrup, mixing just until moistened. Strain mixture into 9x3 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 30 minutes; cool on wire rack. Spray cookie sheet with vegetable cooking spray. Refrigerate dough for 1 hour, turning once. Cool completely. Brush large spoonful of melted chocolate onto cookie sheet. Cut into squares; store in airtight container.
To make cheesecake filling: Combine shortening and brown sugar; beat cream into small bowl; mix brown sugar mixture with corn syrup, stirring just enough to incorporate. Reserve 2 tablespoons of cream. Fill and frost cheesecake; place remaining cream in measuring cup and mix together with brown sugar. Chill up to 3 hours or overnight.
To make chocolate-coated chocolates: Melt 4 cups heavy whipping cream in large saucepan. Gradually beat cream into chocolate lumps until stiff. Place cream over narrow heat burner of heat source; add brown sugar if necessary to cover.
Lightly grease 6 (8 ounce) pans. Drizzle chocolate over cheesecake filling. Cut out chocolate-coated chocolate pieces; fill or remove.