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Snickers Bar Cheesecake
Yield: 12 servings

1 pk (9-oz) chocolate wafer cookies
4 tb butter, melted
3 pk (8-oz) cream cheese, softenened
1 c sugar
4 eggs
1 tb vanilla extract
2 c heavy cream
1 1/2 lb snack-size Snickers bars, each cut into sixths
Fudge Topping

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
electic 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 Fudge Topping over cake. Whip remaining 1 cup of
cream until stiff and spoon a dollop over each slice.


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