Step 1
Preheat oven to 325° and grease an 8″ or 9″ springform pan with cooking spray. Make crust: In a large bowl, mix together crushed wafers, butter, and salt. Press mixture into bottom of prepared pan and up the sides.
Step 2
In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Remove 1 cup of mixture into a medium bowl, then pour half of the rest of the mixture over crust.
Step 3
Add melted chocolate to reserved cup of cheesecake mixture and stir to combine. Dollop chocolate mixture over surface of cheesecake and use a butter knife to swirl, then top with remaining plain batter.
Step 4
Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
Step 5
Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Refrigerate until totally chilled, at least 4 hours and up to overnight.
Step 6
When ready to serve, remove cheesecake from springform pan and top with a layer of caramel, peanuts, and chopped Snickers.
Continue Reading in next page
