Crust 1 cup chocolate chips 24 chocolate wafer cookies (about 1 1/2 cups), finely ground 1/4 cup butter, melted 2 tablespoons dry roasted peanuts, chopped 1 tablespoon sugar
Preheat oven to 350 degrees F. Coat a 9−inch springform pan with cooking spray.
Wrap outside of pan with foil. In bowl set over pot of hot water melt chocolate; keep warm. Combine remaining ingredients. Press into bottom and 1/2 inch up sides of pan; refrigerate 10 minutes. Bake 5 minutes; cool.
Filling 3/4 cup granulated sugar 24 ounces cream cheese (at room temperature) 3 tablespoons flour 3 eggs 2 egg yolks 1 cup sour cream 6 (2 ounce) Snickers bars, cut into 1/4−inch slices
In bowl with mixer at medium speed beat cream cheese until fluffy. Beat in flour and remaining sugar until combined. Beat in eggs and yolks, one at a time. Pour half of mixture into another bowl. With mixer on medium speed beat 1/4 cup of the sour cream and reserved chocolate into batter in bowl. Beat remaining sour cream into remaining batter. Pour white batter into crust; arrange 2/3 of Snicker slices over top. Pour chocolate batter over. Place in baking pan on oven rack; fill pan with water. Bake 55 minutes.
Turn oven off; let stand in oven 1 hour. Remove from water; remove foil. Cool on rack 30 minutes; cool completely in refrigerator 3 hours or overnight. Top with remaining Snickers.
Preheat oven to 350 degrees F. Coat a 9−inch springform pan with cooking spray.
Wrap outside of pan with foil. In bowl set over pot of hot water melt chocolate; keep warm. Combine remaining ingredients. Press into bottom and 1/2 inch up sides of pan; refrigerate 10 minutes. Bake 5 minutes; cool.
Filling 3/4 cup granulated sugar 24 ounces cream cheese (at room temperature) 3 tablespoons flour 3 eggs 2 egg yolks 1 cup sour cream 6 (2 ounce) Snickers bars, cut into 1/4−inch slices
In bowl with mixer at medium speed beat cream cheese until fluffy. Beat in flour and remaining sugar until combined. Beat in eggs and yolks, one at a time. Pour half of mixture into another bowl. With mixer on medium speed beat 1/4 cup of the sour cream and reserved chocolate into batter in bowl. Beat remaining sour cream into remaining batter. Pour white batter into crust; arrange 2/3 of Snicker slices over top. Pour chocolate batter over. Place in baking pan on oven rack; fill pan with water. Bake 55 minutes.
Turn oven off; let stand in oven 1 hour. Remove from water; remove foil. Cool on rack 30 minutes; cool completely in refrigerator 3 hours or overnight. Top with remaining Snickers.
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