White Chocolate Snickers Cheesecake
2 lb Cream cheese room temp.
5 oz Sugar
1 t Vanilla
6 oz White chocolate
6 oz Heavy cream
5 oz Graham cracker crumbs
5 oz Sugar
1/4 oz Cinnamon
1 1/2 oz Butter softened
6 lg Snicker Bars crushed
In a mixer, fitted with a paddle, beat cream cheese for 5 minutes. Scrape down the sides of the bowl and add sugar and continue to mix. Add eggs one at a time and the vanilla. Scrape down the sides again.
Meanwhile, in the top of a double boiler, melt white chocolate and add cream. Add the melted chocolate mixture to the cream cheese mixture slowly and continue to mix. Line the bottom of a 10″ springform pan with graham cracker crumbs, sugar, cinnamon and softened butter mixed together well.
Add 1/2 of the crushed Snickers in a deep mound in the center of the pan. Pour in the chocolate- cream cheese mixture. Place in a water bath of 1/2″ of water.
Bake at 350 degrees for 1 1/2 hours. Make sure that there always is water in the water bath. Remove from the oven and let cool for 2 hours before cutting.
Top with Hershey’s Hot Fudge and the remaining crushed Snickers.