Yield: 12 servings
|½ \N||Box Oreo cookie crumbs; to 3/4 box|
|6 tablespoons||Unsalted butter; melted and cooled|
|¾ cup||Peanuts; dry-roasted, ground|
|32 ounces||Cream cheese; softened|
|1 cup||Peanut butter; softened|
|6 \N||Snickers Bar; in small dice|
|¼ cup||Semisweet chocolate chips; melted|
|½ cup||Peanuts; dry-roasted, finely|
|\N \N||; chopped|
For Crust: Butter or spray 9" springform pan. Combine Oreo cookie crumbs and sugar. Add melted butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
For Filling: Position rack in center of oven and preheat to 300øF.
Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until fluffy, about 3 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in vanilla. Stir in Snickers bar chunks.
Transfer filling to prepared crust. Place springform pan in oven. To prevent cracking, put a small baking pan with water in the oven along side the springform pan. Bake until cheesecake puffs and edges crack slightly, about 1½ hours.
Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely.
Melt chocolate chips in a baggie in the microwave. Cut small hole in corner of baggie and drizzle choclate over top of cake. Sprinkle the chopped peanuts on top of the chocolate and press down gently on the nuts to adhere them to the melted chocolate. Cover cake with plastic wrap and chill cake overnight.
(Can be prepared 3 days ahead. Cover and keep chilled.) Recipe by: Betsy Burtis
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.