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1
Heat oven to 325°F. In medium bowl, mix cookie crumbs, peanuts and butter. Press evenly in bottom of springform pan, 9x3 inches.
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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.
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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.
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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.
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