Candy Bar Cheesecake
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Heavy cream||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|All purpose flour||1 Tablespoon|
|Peanut butter candy/Regular snickers bars||4 Ounce, chopped (2 In Number, 2 Ounce Each)|
|Semi sweet chocolate chips||3⁄4 Cup (12 tbs)|
|Light corn syrup||1 Tablespoon|
|Chopped walnuts/Peanuts / pecans||1⁄3 Cup (5.33 tbs)|
1. Prepare the Chocolate Cookie Crust. Set aside.
2. In a medium bowl, beat together the cream cheese, sugar, eggs, and vanilla with an electric mixer on high speed until smooth. Add 1/4 cup heavy cream and the flour and beat on medium speed 1 to 2 minutes, or until fluffy. Turn half of the cream cheese mixture into the Chocolate Cookie Crust. Evenly sprinkle on the chopped candy. Top with the remaining cream cheese mixture, spreading evenly. Carefully cover the top of the pan with foil.
3. Place the cheesecake on a vegetable steamer or other rack set in the bottom of a 5-quart electric slow cooker. Cover and cook on the high heat setting 2 3/4 to 3 hours, or until the cheesecake is set. (Do not attempt to cook on the low heat setting for a longer time.) Remove the lid from the cooker and turn the cooker off. Let the cheesecake stand in the cooker until cool enough to handle. Remove and cool to room temperature, then refrigerate several hours or overnight, until cold.
4. When the cheesecake is cold, make the chocolate ganache topping. In a 1-cup glass measure, combine the chocolate chips, remaining 2 tablespoons cream, and corn syrup. Heat in a microwave oven on high power 1 minute, or until the chocolate is melted and smooth when stirred. Cool slightly. Spread the chocolate ganache evenly over the top of the cold cheesecake. Sprinkle on the chopped nuts. Return to the refrigerator and chill until the chocolate is set.