Snickers Cheesecake
Makes 16 servings

1 cup chocolate chips
24 chocolate wafer cookies, finely ground, about 1 1/2 cups
1/4 cup margarine, melted
2 Tbs. dry roasted peanuts, chopped
1 Tbs. plus 3/4 cup sugar, divided
3 pkgs. (8oz.) cream cheese at room temperature
3 Tbs. flour
3 eggs
2 egg yolks
1 cup sour cream, divided
5 Snickers Bars, 2 oz. each, cut crosswise into 1/4 inch thick slices and divided

Preheat oven to 350.

Coat 9 inch spring form pan with cooking spray. Wrap outside of pan with foil.

Place chocolate chips in a microwave safe container and microwave at MEDIUM (50 percent power) for 1 1/2 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. Set aside and keep warm.
Combine wafer cookies, margarine, and peanuts with 1 Tablespoon of sugar. Press into bottom of pan and 1/2 inch up sides of the pan. Refrigerate 10 minutes. Bake 5 minutes on 350 degrees F. Let cool.

In a bowl using a mixer at medium speed beat cream cheese until fluffy. Beat in flour and remaining sugar until combined. Beat in egg and yolks, 1 at a time.
Pour half of mixture into another bowl. With mixer on medium speed beat 1/4 cup sour cream and reserved chocolate into one of the batters.
Beat remaining sour cream into the other batter. Pour the white batter into crust and arrange Snicker slices over top. Pour chocolate batter on top.

Place in baking pan on oven rack; fill pan with water. Bake for 55 minutes. Turn oven off; let stand in oven for 1 hour. Remove pan from water and remove foil.

Cool on rack for 30 minutes; cool completely in refrigerator for 3 hours or overnight. Top with whip cream.

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