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1
Preheat oven to 350F if using a silver 9-inch springform pan (or 325F if using a dark nonstick 9-inch springform pan).
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2
Mix crumbs, granulated sugar and butter; press firmly onto bottom of pan.
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3
Bake 10 min.
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4
; cool.
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5
Increase oven temperature to 450F.
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6
Beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until well blended.
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7
Add vanilla; mix well.
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8
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
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9
Stir in 1/2 cup of the candy.
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10
Pour over crust.
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11
Bake 10 min.
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12
Reduce oven temperature to 250F; continue baking 25 min.
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13
or until center is almost set.
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14
Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
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15
Refrigerate several hours or overnight.
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16
Top with remaining candy just before serving.
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17
Store leftover cheesecake in refrigerator.
