Using a 9" pie shell, remove fluted rim (reserve for another use) and
place pie shell in bottom of 9" springform pan. Bake in 350°F oven until
golden brown. Allow pan to cool, grease sides of pan; set aside. In a
mixing bowl, place cream cheese, sugar, vanilla, and 1 egg. With flat
beater, mix until smooth. Scrape down sides of bowl with spatula and add
2 eggs. Mix until smooth and completely blended.
Cut each Snickers candy bars length-wise once, then cut crosswise into
14 to 16 pieces. Fold Snickers chunks into cream cheese batter with
rubber spatula. Pour batter into prepared crust in spring-form pan. Bake
in 275°F oven for 2 hours. cool completely in refrigerator.
Remove from springform pan and place on service plate. Melt caramels
with 1 Tb whipping cream in microwave oven. Remove from microwave and
blend completely with whisk. Spread caramel on top of cheesecake to
within 1" of edge. Melt semisweet chocolate morsels with 3 Tb of
whipping cream in microwave oven for 30 seconds on high setting.
Remove from microwave, blend completely with whisk. Spread on top of
cheesecake over caramel to 1/2" of edge. Sprinkle top of cheesecake with
chopped peanuts.
