SNICKERS BAR CHEESECAKE

SNICKERS BAR CHEESECAKE


Yield: 12 servings



1 pk (9-oz) chocolate wafer cookies

4 TB Butter, melted

3 pk (8-oz) cream cheese, softened

1 c Sugar

4 Eggs

1 TBS Vanilla extract

2 c Heavy cream

1-1/2 LB Snack-size Snickers bars; each cut into sixths



Yummy Fudge Topping (see separate 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

electric 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.