-
1
Using a 9-inch pie shell, remove fluted rim (reserve for another use) and place pie shell in bottom of 9-inch springform pan.
-
2
Bake in 350F oven untilgolden brown.
-
3
Allow pan to cool, grease sides of pan; set aside.
-
4
In a mixing bowl, place cream cheese, sugar, vanilla, and 1 egg.
-
5
With flat beater, mix until smooth.
-
6
Scrape down sides of bowl with spatula and add 2 eggs.
-
7
Mix until smooth and completely blended.
-
8
Cut each Snickers candy bars length-wise once, then cut crosswise into 14 to 16 pieces.
-
9
Fold Snickers chunks into cream cheese batter with rubber spatula.
-
10
Pour batter into prepared crust in springform pan.
-
11
Bake in 275F oven for 2 hours.
-
12
Cool completely in refrigerator.
-
13
Remove from springform pan and place on service plate.
-
14
Melt caramels with 1 Tb whipping cream in microwave oven.
-
15
Remove from microwave and blend completely with whisk.
-
16
Spread caramel on top of cheesecake to within 1-inch of edge.
-
17
Melt semisweet chocolate morsels with 3 Tb whipping cream in microwave oven for 30 seconds on high setting.
-
18
Remove from microwave, blend completely with whisk.
-
19
Spread ontop of cheesecake over caramel to 1/2-inch of edge.
-
20
Sprinkle top of cheesecake with chopped peanuts.
