1 pk (9-oz) chocolate wafer
Cookies
4 tb Butter, melted
3 pk (8-oz) cream cheese,
Softened
1 c Sugar
4 Eggs
1 tb Vanilla extract
2 c Heavy cream
1 1/2 lb Snack-size Snickers bars;
-each cut into sixths
-Yummy Fudge Topping
-(see seperate recipe)
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 Yummy Fudge Topping over cake. Whip remaining
1 cup of cream until stiff and spoon a dollop over each slice.
