Snickers Cheesecake

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Graham Cracker Crust:

4 C. graham crackers

1/4 T. cinnamon

1 t. nutmeg

1/2 C. sugar

1/2 C. butter, softened

Caramel sauce:

1 1/4 C. sugar

1/2 C. water

1 1/4 T. salted butter

Cheesecake:

1 3/4 lbs. cream cheese

5 oz. sugar

1/2 t. vanilla extract

1/4 C. flour, sifted

3 egg yolks

3 egg whites, whipped

3 frozen Snickers bars or 9 fun-sized bars (chopped while frozen)

To make crust, mix all dry ingredients, then add softened butter. Press mixture into a 9-inch cheesecake pan.

Make sauce by cooking on medium heat sugar and water until caramelized. Add butter. Spread mixture on bottom of graham-cracker crust while hot.

Make cake by mixing cream cheese until soft. Add sugar and vanilla. Stir in flour. Add egg yolks. Mix all until smooth. Fold in whipped egg whites and chopped candy. Add to graham-cracker crust and bake for 2 hours at 290°F. Refrigerate overnight or at least 6 hours.

Makes 10 servings.