INGREDIENTS
FOR THE CRUST:
2 c.
finely crushed Nilla Wafers (from about 60 wafers)
6 tbsp.
melted butter
Pinch kosher salt
FOR THE FILLING:
4
(8 oz) blocks of cream cheese, softened to room temperature
1 c.
granulated sugar
3
large eggs
2 tsp.
pure vanilla extract
1/4 c.
sour cream
2 tbsp.
all-purpose flour
1/4 tsp.
kosher salt
3/4 c.
milk chocolate chips, melted and cooled slightly
FOR GARNISH:
1/4 c.
caramel
10
mini Snickers, roughly chopped
1/4
roasted salted peanuts, roughly chopped
DIRECTIONS
• 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.
• 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.
• 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.
• 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.
• 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.
• When ready to serve, remove cheesecake from springform pan and top with a layer of caramel, peanuts, and chopped Snickers.
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