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1
Making the crust:.
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Preheat oven to 325 degrees.
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In a medium bowl, combine wafer crumbs, butter and sugar; stir until crumbs are moist.
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4
Press the mixture firmly into the bottom of a 9-inch springform pan.
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5
Bake crust until firm, about 12 minutes.
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6
Transfer the pan to a wire rack; let cool.
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7
Making the Caramel Layer:.
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In a medium microwave-safe bowl, combine caramels and milk.
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Microwave on HIGH for 5 minutes, stirring at 1 minute intervals, until the mixture is melted and smooth.
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10
Let the mixture cool for 15 minutes; stir in peanuts.
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11
Pour mixture over crust; spread evenly.
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Let cool completely.
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13
Making the Filling:.
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In a large bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
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Beat in sugar and vanilla until blended.
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Using mixer on low speed, beat in eggs, one at a time, just until blended, about 2 minutes.
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17
Spoon the filling over the caramel layer; spread evenly.
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Bake cheesecake until the filling is almost set, about 1 hour.
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19
Turn off oven; let cheesecake stand in oven with door ajar for 1 hour.
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20
Transfer the pan to a wire rack.
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Run a thin knife around the pan sides; cool completely.
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22
Remove the pan sides.
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cover tightly; refrigerate overnight.
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24
Topping the Cheesecake:.
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25
In a small saucepan, bring cream to a boil over high heat.
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26
Remove saucepan from heat; stir in chocolate chips.
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Whisk mixture until smooth and melted, about 30 seconds.
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28
Let cool for 20 minutes.
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29
Transfer cheesecake to a plate.
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30
Spread glaze over cheesecake; sprinkle with nuts.
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31
Refrigerate until glaze is set, 1 hour.
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32
Note: This Cheesecake is baked until almost set; it will become more firm as it cools.
