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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.
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2
Bake in 350F (180C) F oven until golden brown.
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3
Allow pan to cool, grease sides of pan; set aside.
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4
In a mixing bowl, place cream cheese, sugar, vanilla, and 1 egg.
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5
With flat beater, mix until smooth.
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6
Scrape down sides of bowl with spatula and add 2 eggs.
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7
Mix until smooth and completely blended.
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8
Cut each Snickers candy bars length-wise once, then cut crosswise into 14 to 16 pieces.
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9
Fold Snickers chunks into cream cheese batter with rubber spatula.
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10
Pour batter into prepared crust in spring-form pan.
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11
Bake in 275 degree F oven for 2 hours.
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12
Cool completely in refrigerator.
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13
Remove from springform pan and place on service plate.
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14
Melt caramels with 1 tablepoon whipping cream in microwave oven.
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15
Remove from microwave and blend completely with whisk.
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16
Spread caramel on top of cheesecake to within 1 inch of edge.
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17
Melt semisweet chocolate morsels with 3 tablespoons of whipping cream in microwave oven for 30 seconds on high setting.
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18
Remove from microwave, blend completely with whisk.
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19
Spread on top of cheesecake over caramel to 1/2 inch of Sprinkle top of cheesecake with chopped peanuts.
