Sinful Snickers Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 35 oreo cookies
• 4 tablespoons butter (melted and cooled)
• 2 tablespoons water
• 1/4 cup sugar
• 24 ounces philadelphia cream cheese (at room temperature)
• 2 eggs
• 8 ounces sour cream
• 1 cup sugar
• 1 1/2 cups semi-sweet chocolate chips
• 5 (3 2/3 ounce) snickers candy bars (coarsely chopped)
• 1 cup nestle' semi-sweet chocolate chips
• 2 tablespoons butter
• 5 ounces whipping cream
• chopped peanuts, chopped snickers (optional)

Recipe

• 1 prepare crust: preheat oven to 375°f.
• 2 cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
• 3 using a food processor, finely crush all the oreo cookies.
• 4 add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended.
• 5 turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides.
• 6 bake for only 6 or 7 minutes, no longer or the crust will be too hard.
• 7 it is okay if the crust rises a little during the baking-- if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.
• 8 prepare filling: using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy.
• 9 when cream cheese is fluffy, add in one egg and mix well.
• 10 add second egg and mix well.
• 11 add in sour cream and sugar.
• 12 remove electric mixture to gently fold in the nestle' chocolate chips and chopped snickers candy bars.
• 13 pour batter the crust and spread the mixture out from the middle to all the sides to help it bake evenly.
• 14 cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375f for about 45 minutes, or until top is light brown.
• 15 it's ok if the middle of the cheesecake is sunk in a little.
• 16 transfer the cheese cake to a rack and cool while still in the spring-form pan.
• 17 lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.
• 18 prepare glaze: melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage.
• 19 remove from heat and stir mixture until smooth.
• 20 (you can use a microwave for this part but ensure the bowl is microwave safe).
• 21 while still warm, stir in remaining heavy whipping cream and mix until well blended.
• 22 using a sharp paring knife, run is around the edges of the spring-form pan to gently separate the cheesecake from the pan sides.
• 23 release the spring-form and remove from the cheesecake.
• 24 place cheesecake on serving dish and pour the chocolate glaze into the shallow crater.
• 25 sprinkle crushed peanuts or extra snickers shavings on top.
• 26 refrigerate to allow the glaze to set.