Crust:
1 9 ounce package chocolate wafer cookies
4 tablespoons butter, melted
Filling:
3 8 ounce packages cream cheese, softened, each cut into sixths
1 cup sugar
4 eggs
1 tablespoon vanilla extract
2 cups heavy cream, divided
1 1/2 pounds snack size Snickers bars
Fudge Topping
Preheat oven to 325F. In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press into bottom and about 1 inch up sides of a 9 or 10 inch springform pan. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in vanilla and 1 cup cream; beat 3 to 4 minutes. Fold in 1 1/2 cups cut up Snickers pieces. Turn into a crumb lined pan. Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room temperature. Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a knife around edge of pan to loosen cake and remove springform side of pan. Just before serving, drizzle any Fudge Topping over cake. Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice.
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