Crust- 2 cups graham cracker crumbs
1 stick unsalted butter (melted)
3 tablespoons sugar
½ teaspoon salt
4 (8 ounce) sticks cream cheese (at room temperature)
1 ¼ cup granulated sugar
4 large eggs (at room temperature)
¾ cup heavy cream
1 tablespoon pure vanilla extract
20 Mini Snickers bars (cut into fourths)
1/3 cup roasted peanuts (chopped)
¼ cup caramel syrup
How to make
Preheat the oven to 350 degrees. Wrap a 9 inch spring form pan tightly in heavy duty aluminum foil to prevent leaks when using the water bath. If you want to take extra measures to prevent leaks you can place the foil wrapped spring form pan inside an oven bag while baking. Lightly spray the spring form pan with cooking spray.
In a medium bowl mix together the crust ingredients until well combined. Press onto the bottom and 1 inch up the sides of the spring form pan. Place into the oven and bake for 7 minutes. Cool on a wire rack.
Begin to boil a large pot of water for the water bath. In a large bowl combine cream cheese and sugar and beat with an electric mixer until smooth. Add the eggs one at a time (while mixing) until each is fully incorporated before adding the next. Make sure to scrape down the bowl with spatula in between each egg. Add the heavy cream and vanilla and mix until smooth.
Pour the batter over the prepared crust in the spring form pan. Place the spring form pan into a larger pan and pour the boiling water into the larger pan until halfway up the side of the cheesecake pan.
Place into the oven and bake at 350 degrees for 45 to 55 minutes, at this point the edges will appear to be set but the center will still have some jiggle to it. Close the oven door, turn off the heat, and let the cheesecake rest in the cooling oven for one hour. After one hour, carefully remove the cheesecake from the water bath and place it into a cooling rack to cool completely. Once it has cooled, place it into the refrigerator for at least 5 hours.
Top with Snickers bars, peanuts, and caramel syrup.