Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Candy Bar Cheesecake




Source of Recipe


The Pastry Shop


List of Ingredients




1 1/2 cups finely crushed vanilla wafer cookies (38
cookies)
1/2 cup chopped peanuts
1/3 cup butter -- melted
3 8-ounce packages cream cheese -- softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
3 eggs
1 1/4 cups whipping cream -- divided
3 2.07-ounce chocolate-covered peanut, caramel, and nougat
candy
bars (such as Snickers) -- coarsely chopped


Recipe



Heat oven to 325°. Mix in cookie crumbs, peanuts, and butter. Press
evenly
in bottom of 9" by 3" springform pan. Beat cream cheese until smooth.
Gradually beat in sugars and vanilla until smooth. Beat in eggs, one
at a
time. Beat in 3/4 cup whipping cream. Pour over crust. Bake 1-1/4 to
1-1/2
hours or until center is set; cool 15 minutes. Run metal spatula
along side
of cheesecake to loosen. Refrigerate for at least 2 hours.

Sauce:
Melt candy bars in 1-quart saucepan over low heat, stirring
occasionally.
Stir in 1/2 cup whipping cream until smooth. Cool slightly. Remove
side of
pan. Serve sauce with cheesecake.