One 9-ounce package Oreos or other Chocolate Wafer Cookies of choice
4 tablespoons Butter melted
Three 8-ounce packages Cream Cheese softened to room temperature
1 cup Sugar
4 Eggs
1 tablespoon Vanilla Extract
1 cup Heavy Cream
1 1/2 pounds Snack-Size Snickers Bars each cut into 6 pieces
Fudge Sauce store bought or homemade, of choice, to serve
1 1/2 cups Heavy Cream
1 1 ⁄2 tablespoons Sugar
1 ⁄2 teaspoon Vanilla Extract
Crushed Peanuts to serve
Preheat oven to 325°F.
Place all cookies into a food processor. Pulse to grind into fine crumbs.
Add butter. Process until well blended into a dough.
(Alternately, place all cookies into a sealable plastic bag. Lay flat on a work surface. Roll over with a pastry roller until crushed. Place crushed cookies into a medium mixing bowl. Add butter. Stir and mix until well blended into a dough.)
Press dough into bottom and about 1 inch up sides of a 9-1/2 or 10-inch springform pan. Set aside.
Add eggs, one at a time, as you continue to beat the cream cheese.
Continue to beat and add in 1 tablespoon vanilla and 1 cup cream. Beat 3 to 4 minutes. Stop beating.
With a spoon or spatula, fold in 1 1/2 cups cut-up Snickers pieces.
Turn cheesecake mixture out into the crumb-lined pan.
Place in preheated oven. Bake for 1 hour 15 minutes. Check for doneness - cheesecake should be almost set but center still jiggles slightly. Cook an additional 10 minutes, if needed.
Remove from oven. Let cool to room temperature.
Sprinkle remaining candy pieces over top of cheesecake.
Place in refrigerate, covered or uncovered at least 5 hours before serving. (If refrigerating overnight or longer, cover cheesecake or place in a sealable cake carrier.)
Run a knife around edge of pan to loosen cake and remove springform side of pan.
Just before serving, drizzle fudge topping over cake.
Add 1 1/2 cups cream, 1 1⁄2 tablespoons sugar and 1⁄2 teaspoon vanilla to a medium bowl. Whip until stiff.
Spoon a dollop over each slice.
Scatter peanuts over all.
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