Snickers Cheesecake

Snickers cheesecake is like a baked cream as the custard uses heavy cream as well as the cream cheese. The peanuts in the crumb mixture add a lovely crunchy texture. 

1 sleeve oreo or other chocolate cookies

1 cup peanuts (or toffee covered peanuts)

1 stick butter, melted

2 8 oz cream cheese blocks

1 cup sugar

1 Tbsp cornstarch

1 shot kahlua, optional

1 ½ tsp vanilla

¼ tsp salt

1 ½ cups cream

3-5 snicker bars, chopped (I used 5 and it was very sweet, use 3 to make it less rich)

Preheat oven to 350*. Pulverize the cookies, peanuts and melted butter together until coarsely chopped (I used a food processor). Press into a springform pan pressing up the sides a bit. Wrap the outside of the pan with aluminum foil (I use 3 layers overlapping one another). Place in a 9X13 pan. Beat cream cheese, sugar and cornstarch in a stand mixer. Add in the kahlua, vanilla, salt and cream. Mix on low for about 3 minutes. Scrape the bottom of the bowl to make sure all the cream cheese is incorporated. Pour into the prepared springform pan and add in the candy bits. Fill the 9X13 pan with water to about ½ way up the sides of the cheesecake pan. Bake for 35 minutes. Turn off the oven and leave in for another 30 minutes. Take cheesecake out of the oven and chill until ready to serve.