Ingredients:

  • 1.5 cups (170g) chocolate graham cracker crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar
  • 1 pinch sea salt
  • 32 oz (900g) full-fat cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, room temperature
  • 1 tbsp (13g) vanilla extract
  • 4 large eggs, room temperature
  • 2 tbsp (16g) all-purpose flour
  • 1.5 cups (250g) chopped Snickers bars
  • 0.5 cup (150g) salted caramel sauce
  • 0.25 cup (40g) roasted salted peanuts, chopped
  • 0.25 cup (40g) semi-sweet chocolate chips, melted
  • 50g extra Snickers chunks for garnish

Instructions:

  1. Preheat oven to 325°F (163°C) and grease your 9 inch springform pan. Mix graham cracker crumbs, 5 tbsp melted butter, 1 tbsp sugar, and salt until it feels like wet sand. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let it cool completely while you make the filling.
  2. Beat 32 oz cream cheese and 1 cup sugar until smooth and free of lumps.
  3. Mix in 1 cup sour cream and 1 tbsp vanilla. Scrape the sides of the bowl often to ensure everything is integrated.
  4. Add 4 eggs one at a time, mixing on the lowest speed just until the yellow disappears.
  5. Gently stir in 2 tbsp flour and 1.5 cups chopped Snickers by hand.
  6. Pour into the pan and bake for 1 hour 15 mins until the edges are set but the center still jiggles like Jell O.
  7. Turn off the oven, crack the door, and let the cake sit inside for 1 hour before moving to the fridge. Before serving, drizzle with salted caramel sauce, melted chocolate, chopped peanuts, and extra Snickers chunks.