Recipe: Candy Bar Cheesecake (cheesecake with melted Snickers sauce)

CANDY BAR CHEESECAKE

FOR THE CRUST:
1 1/2 cups finely crushed Nilla vanilla wafer cookies* (38 cookies)
1/2 cup chopped peanuts
1/3 cup margarine or butter, melted
FOR THE CHEESECAKE:
3 packages (8 oz. each) Philadelphia Brand cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
3 eggs
3/4 cup whipping (heavy) cream, divided use
3 Snickers bars (2.07 oz. each), coarsely chopped
1/2 cup whipping (heavy) cream

Heat oven to 325 degrees F.

TO MAKE THE CRUST:
Mix cookie crumbs, peanuts and margarine (or butter). Press evenly in bottom of springform pan, 9x3 inches.

TO MAKE THE CHEESECAKE:
With an electric mixer, beat cream cheese until smooth, about 6-7 minutes).

Add eggs, one at a time. Mix well again. Beat in 1/4 cup whipping cream. Pour over crust.

Bake 1 1/4 hours; turn off oven, leave oven door open, let cheesecake cool in oven for 15 minutes to prevent cheesecake from cracking. Carefully remove from oven, put in place away from drafts.

After 45 minutes, run metal spatula along side of cheesecake to loosen. Cover with plastic wrap and refrigerate cheesecake overnight or longer to allow flavors to mingle.

TO MAKE THE SAUCE:
Melt the Snickers bars in 1-quart saucepan over low heat, stirring occasionally. Stir in the remaining 1/2 cup whipping cream, stir until smooth. Transfer to refrigerator to cool.

TO SERVE:
Remove cheesecake from pan and transfer to serving plate. Serve sauce with cheesecake.

*Use crushed chocolate wafers if you prefer a chocolate crumb crust.

Source: Betty Crocker's Lucious Desserts