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Ingredients

20 chocolate wafer cookies, finely ground ¼ cup butter 1 tablespoon white sugar ½ cup caramel chips, divided ¼ cup chopped peanuts, divided 4 (8 ounce) packages cream cheese 1 ½ cups white sugar ¾ cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 3 tablespoons all-purpose flour, divided 16 mini chocolate-coated caramel-peanut nougat candy bars (such as Snickers®), divided 1 (7 ounce) can whipped cream ¼ cup chocolate chips

Nutrition Info

647.2 calories carbohydrate: 50.7 g cholesterol: 178.6 mg fat: 45.7 g fiber: 0.8 g protein: 11.8 g saturatedFat: 26.5 g servingSize: - sodium: 386.9 mg sugar: 42.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time, stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
Chop 6 mini candy bars into small pieces, toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter, pour into crust-lined pan.
Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat, let cake cool in the oven for at least 3 hours. Remove from oven, chill 8 hours to overnight.
Release cake from pan, transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls, heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake, repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.

12 servings

Decadently rich, but oh so addictive. Combines two of my loves, candy and cheesecake.