Ingredients
Crust
| 2 cups | graham cracker crumbs | | 3 tbsp. | peanuts, finely chopped | | 6 tbsp. | butter, melted | | 2 pkg. (8 oz. each) | cream cheese, softened | | 1/3 cup | brown sugar | | 1/4 cup | corn syrup | | 2 tbsp. | cornstarch | | 3 | lg. eggs | | 1/3 cup | sour cream | | 1-1/2 tsp. | vanilla | | 6 (2-1/8 oz. each) | Snickers candy bars, coarsely chopped |
Topping
| 3/4 cup | milk chocolate chips | | 1/4 cup | sour cream | | 2 | sour cream | | 1 tbsp. | brown sugar | | 1/4 cup | whole peanuts | | 10 | caramel candies |
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Instructions
1. Make crust: Preheat oven to 350°F. Combine graham cracker crumbs, peanuts and melted butter in medium bowl. Press into bottom and halfway up the sides of 9-inch spring form pan.
2. Beat cream cheese in mixer bowl until smooth. Beat in brown sugar, corn syrup and cornstarch. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla. Stir in chopped candy bars and peanuts. Pour over crust.
3. Bake 15 minutes. Reduce oven temperature to 300°F and bake 1-1/4 hrs. more until top of cheesecake is no longer wet or glossy. Remove cake from oven; run knife around edge. Turn oven off and return cake to oven for 1 hour more. Cool completely on wire rack. Cover and refrigerate overnight.
4. Prepare topping: Melt chocolate chips in small sauce pan over low heat. Stir in 1/4 c. sour cream and the brown sugar. Spread over cheesecake and sprinkle peanuts on top. Melt caramels in heavy saucepan over low heat. Remove from heat and stir in 2 tbsp. sour cream. Drizzle over cheesecake.
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