Caramel crunch pie

Yield: 1 Servings

Measure Ingredient
---Bette Leland---
2 cups Graham cracker crumbs
3 tablespoons Finely chopped peanuts
6 tablespoons Butter; melted
2 packs Cream cheese softened; 8 oz
⅓ cup Brown sugar
¼ cup Corn syrup
2 tablespoons Cornstarch
3 larges Eggs
⅓ cup Sour cream
1½ teaspoon Vanilla
6 Snicker candy bars (2.07 oz); coarsely chopped (3 cups)
¾ cup Milk chocolate chips
¼ cup + 2 tbl. sour cream
1 tablespoon Brown sugar
¼ cup Whole peanuts
10 Caramel candies

CRUST

TOPPING

1. Make crust: Preheat oven to 350. Combine graham cracker crumbs, peanuts and melted butter in med. bowl. Press into bottom and halfway up the sides of 9" springform pan. 2. Beat cream cheese in mixer bowl until smooth. Beat in brown sugar, corn syrup and cornstarch. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla. Stir in chopped candy bars and peanuts. Pour over crust. 3. Bake 15 min. Reduce oven temp.

to 300 and bake 1-¼ hrs. more until top of cheesecake is no longer wet or glossy. Remove cake from oven; run knife around edge. Turn oven off and return cake to oven for 1 hr. more. Cool completely on wire rack. Cover and refrigerate overnight. 4. Prepare topping: Melt choc. chips in small sauce pan over low heat. Stir in ¼ c. sour cream and the brown sugar/ Spread over cheesecake and sprinkle peanuts on top. Melt caramels in heavy saucepan over low heat. Remove from heat and stir in 2 tbls. sour cream.

Drizzle over cheesecake. Makes 16 servings. Bette...NM By KKBG35A RUTH BURKHAR

Per serving: 4276 Calories; 153g Fat (32% calories from fat); 40g Protein; 696g Carbohydrate; 788mg Cholesterol; 2214mg Sodium From The Chocolate Archives, Dec 1997,

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