SNICKERS CHEESECAKE

30 (or so) original OREO cookies
10 tbsp unsalted butter
2 tbsp water
24 oz cream cheese, softened
2 large eggs
1 (8oz) container sour cream
1 cup sugar
6 (2.07 oz) Snicker bars chopped
3 cups semisweet chocolate chips
1/2 cup heavy cream

Crust:

Preheat oven to 375 degrees. Wrap the bottom and outside of a 10″ spring form pan with foil. Chop the cookies, with the filling, until fine crumbs. Add 6 tbsp butter and 2 tbsp water. Mix until blended and crumbs are moist. Press the crumbs over bottom and halfway up the sides of the prepared pan. (I actually used the entire package of cookies, and increased the butter by 2 tbsp in order to have a thicker crust).

Filling:

In a large bowl, beat cream cheese until light and fluffy. Add in eggs, one at a time, scraping down the sides of the bowl occasionally. Beat in sour cream and sugar. Stir or fold in 5 of the Snickers bars (chopped) and 1 cup of the chocolate chips. Scrape into crust and place pan on baking sheet. Bake at 375 for 60 to 70 minutes until top is golden and puffed. Let cool on rack. Cover and refrigerate at least 6 hours until firm.

Glaze:

After cheesecake has chilled for at least 6 hours (mine was overnight), use a knife to loosen the edges and remove the pan. Spread the sixth chopped Snickers bar on the top of the cheesecake and prepare the glaze. You may also want to place the candy-bar on top of the glaze, this is totally your option.

Place 2 cups of chocolate chips, the heavy cream and 4 tbsp of butter into microwave safe bowl (I used a large glass measure cup in order to have a pour spout). Heat on high in microwave for 1 minute. Stir, and microwave for another 30 seconds and stir again. Stir until smooth and shiny. Let cool, just slightly until think enough to pour and drizzle. Pour the melted chocolate around the edges first in order to have a slight drizzle down the sides, then pour over center of cake.