INGREDIENTS

INSTRUCTIONS

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 1 1/2 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.

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Nutrition (calculated from recipe ingredients)
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Calories: 677
Calories From Fat: 468
Total Fat: 54.2g
Cholesterol: 145.9mg
Sodium: 438.4mg
Potassium: 443.6mg
Carbohydrates: 37.2g
Fiber: 3.6g
Sugar: 27.8g
Protein: 16.6g