Instructions
In the bowl of a food processor, pulse the cookies and salt until fine crumbs. With the processor on, drizzle in the melted butter. Pulse until combined.
Transfer to the prepared pan and press evenly into the bottom and up the sides of the pan.
Bake for 10-12 minutes or until crust is set. Let cool while you prepare filling.
To make filling:
Beat the cream cheese, peanut butter and sugar on medium-high speed until creamy. Reduce speed to low and add in the condensed milk. Mix until combined.
Beat in the eggs, one at a time, until incorporated. Scrape down the sides of the bowl as needed. Add in the
vanilla and salt and beat for an additional minute.
Using a rubber spatula, fold in the snickers by hand into the batter.
Transfer the filling into the cooled crust and smooth the top. Gently give the pan a tap to release any air bubbles.
Place the springform pan on a roasting pan and pour hot water into the roasting pan (NOT YOUR CHEESECAKE), making sure the water comes halfway up the sides of the pan.
Bake for 60- 70 minutes or until the center is just set.
Turn off oven and leave cheesecake in oven for another hour.
Remove from oven and allow to cool for at least an hour at room temperature before chilling for 3-4 hours or overnight.
When ready to serve, run a knife through the edges of the pan and remove the sides of the pan.
Top with additional snickers and drizzle with caramel sauce.
Store leftovers refrigerated for up to one week.
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