1 9″ Unbaked pie shell 2 oz Caramels
1 1/2 lb Cream cheese, cubed 1 tb Whipping cream
1 1/4 c Sugar 2 oz Semisweet chocolate morsels
1 ts Vanilla 3 tb Whipping cream
3 Eggs, divided Peanuts, chopped for garnish
6 Snickers candy bars, reg sz
Using a 9″ pie shell, remove fluted rim (reserve for another use) and place
pie shell in bottom of 9″ springform pan. Bake in 350~F oven until golden
brown. Allow pan to cool, grease sides of pan; set aside. In a mixing bowl,
place cream cheese, sugar, vanilla, and 1 egg. With flat beater, mix until
smooth. Scrape down sides of bowl with spatula and add 2 eggs. Mix until
smooth and completely blended. Cut each Snickers candy bars length-wise
once, then cut crosswise into 14 to 16 pieces. Fold Snickers chunks into
cream cheese batter with rubber spatula. Pour batter into prepared crust in
spring-form pan. Bake in 275~F oven for 2 hours. cool completely in
refrigerator. Remove from springform pan and place on service plate. Melt
caramels with 1 Tb whipping cream in microwave oven. Remove from microwave
and blend completely with whisk. Spread caramel on top of cheesecake to
within 1″ of edge. Melt semisweet chocolate morsels with 3 Tb of whipping
cream in microwave oven for 30 seconds on high setting. Remove from
microwave, blend completely with whisk. Spread on top of cheesecake over
caramel to 1/2″ of edge. Sprinkle top of cheesecake with chopped peanuts.
Yields
12 servings