Candy Bar Cheesecake

 

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.