Candy Bar Cheesecake
1 1/2 c. chocolate graham cracker crumbs
6 T. butter, melted
2 T. sugar
4 pkgs. (8 ounces, each) cream cheese, softened
1 c. firmly packed brown sugar
1 t. vanilla extract
2 (2.07 ounces each) Snicker bars, chopped
2 T. caramel ice-cream topping
Crust directions: Preheat oven to 350. Wrap aluminum foil under and around outside of a 9-inch springform pan. For crust, combine cracker crumbs, melted butter, and sugar in a medium bowl; stir until well blended. Press into bottom and halfway up sides of prepared pan. Bake 5 minutes. Cool completely.
Filling directions: Preheat oven to 350. For filling, beat cream cheese in a large bowl until fluffy. Gradually beat in brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Pour batter over crust. Bake one hour or until filling is set.
Sprinkle with chopped Snickers. Bake 7 minutes or until candy softens. Cool on wire rack.
Remove sides of pan. Drizzle with caramel topping. Store in an airtight container in refrigerator.