Kate’s Snickers Cheesecake

For the crust:
Combine crumbs, melted butter and sugar. Press into the bottom of a 9-inch springform pan. Bake at 325ºF for 5-7 minutes; set aside.

After removing the crust from the oven, place a pie pan that has been filled halfway with water on the bottom rack of the oven. Leave until cheesecake is done baking to prevent cracks.

For the filling:
Combine cream cheese, sour cream and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Cut each Snickers bar lengthwise once, then crosswise 4 times, resulting in 8 pieces from each bar. Fold Snickers chunks into cream cheese batter; pour into prepared crust.

Bake at 325ºF for 60-75 minutes. Cheesecake should be slightly browned and set in the middle. Cool for 10-15 minutes on a wire rack; then finish cooling in refrigerator.

For the topping:
Melt caramels with 1 tablespoon whipping cream in the microwave. Remove from microwave and blend completely with a whisk. Spread caramel on top of cheesecake to within 1 inch of the edge.

Melt semisweet chips with remaining 3 tablespoons whipping cream in microwave. Stir until well combined and all chips are melted. Spread over caramel topping to within 1/2 inch of the edge.

Sprinkle top of cheesecake with chopped peanuts, if desired. Cool completely before serving.