| 1 1/2 | cups finely crushed vanilla wafer cookies (38 cookies) |
| 1/2 | cup chopped peanuts |
| 1/3 | cup butter or margarine, melted |
| 3 | packages (8 ounces each) 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 |
| 3 | bars (2.07 ounces each) chocolate-covered peanut, caramel and nougat candy, coarsely chopped |
| 1/2 | cup whipping (heavy) cream |
| 1. | Heat oven to 325ºF. In medium bowl, mix cookie crumbs, peanuts and butter. Press evenly in bottom of springform pan, 9x3 inches. |
| 2. | In large bowl, 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. |
| 3. | Bake cheesecake 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 at least 2 hours. |
| 4. | In 1-quart saucepan, melt candy bars over low heat, stirring occasionally. Stir in 1/2 cup whipping cream until smooth. Cool slightly. Remove side of pan. Serve sauce with cheesecake. |
|
| Use crushed chocolate wafers instead of the vanilla wafer cookies. |
|
| Make sure you beat the cream cheese with an electric mixer on medium speed until it is smooth before adding the remaining ingredients. |
Nutrition Information:
405 ( 280); 31g ( 16g, ncg); 110mg; 250mg; 26g ( 1g, ncg); 7g 24%; 0%; 6%; 6% nc ; nc nc