Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 pk chocolate wafer cookies -- (9-oz)
4 tb Butter -- melted
Filling
3 pk cream cheese -- (8-oz)
softened-each cut into sixths
1 c Sugar
4 Eggs
1 tb Vanilla extract
2 c Heavy cream - Divided
1 1/2 lb Snack-size Snickers bars
Preheat oven to 325 degrees. In a food processor, grind cookies into
fine crumbs. Add butter and process until well blended. Press into bottom
and about 1 inch up sides of a 9-1/2-or 10-inch springform pan. In a
large bowl, beat together cream cheese and sugar with an electic mixer
on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a
time. Beat in vanilla and 1 cup cream; beat 3 to 4 minutes. Fold in
1-1/2 cups cut-up Snickers pieces. Turn into a crumb-lined pan. Bake 1
hour and 15 to 25 minutes, or until cheesecake is almost set but center
still jiggles slightly. Let cool to room temperature. Sprinkle
remaining candy pieces over top of cheesecake. Refrigerate at least 4
to 5 hours before serving. Run a knife around edge of pan to loosen cake
and remove springform side of pan. Just before serving, drizzle any
Fudge Topping over cake. Whip remaining 1 cup of cream until stiff and
spoon a dollop over each slice.
