Snickers Cheesecake

Crust
1 cup chocolate chips
24 chocolate wafer cookies
(about 1 1/2 cups), finely ground
1/4 cup butter, melted
2 tablespoons dry roasted peanuts, chopped
1 tablespoon sugar

Preheat oven to 350 degrees F. Coat a 9 inch springform pan with cooking
spray. Wrap outside of pan with foil. In bowl set over pot of hot water
melt
chocolate; keep warm. Combine
remaining ingredients. Press into bottom and 1/2 inch up sides of pan;
refrigerate 10 minutes. Bake 5
minutes; cool.

Filling
3/4 cup granulated sugar
24 ounces cream cheese (at room temperature)
3 tablespoons flour
3 eggs
2 egg yolks
1 cup sour cream
6 (2 ounce) Snickers bars, cut into 1/4 inch slices

In bowl with mixer at medium speed beat cream cheese until fluffy. Beat in
flour and remaining sugar
until combined. Beat in eggs and yolks, one at a time. Pour half of
mixture
into another bowl. With
mixer on medium speed beat 1/4 cup of the sour cream and reserved
chocolate
into batter in bowl. Beat
remaining sour cream into remaining batter. Pour white batter into crust;
arrange 2/3 of Snicker slices
over top. Pour chocolate batter over. Place in baking pan on oven rack;
fill
pan with water. Bake 55
minutes.
Turn oven off; let stand in oven 1 hour. Remove from water; remove foil.
Cool on rack 30 minutes;
cool completely in refrigerator 3 hours or overnight. Top with remaining
Snickers.


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