This recipe was created by Amy Pincus (who owned the late, lamented Illegal Baker in Huntington). Any miniature chocolate bar could be substituted for the Snickers.
For the crust:
1 cup graham cracker or cookie crumbs
2 tablespoons sugar
1 teaspoon cinnamon
4 tablespoons butter, melted
For the cake:
1 1/2 pounds cream cheese, room temperature
3/4 cup sugar
4 large eggs, room temperature
1 1/2 teaspoons vanilla
16 mini Snickers bars, chilled or frozen, 12 chopped into 1/4-inch pieces and the rest sliced for garnish
For the topping:
24 ounces sour cream
1 1/2 cups sugar
1 teaspoon vanilla extract
1. Combine crust ingredients and press into a 9-inch springform pan.
2. With a standing mixer, beat cream cheese until light and fluffy, about 1 minute, scraping down sides of the bowl often. Add sugar, eggs and vanilla and beat until smooth, scraping down the sides. Fold in chopped candy.
3. Bake at 350 for 50 to 55 minutes or until lightly golden at the edges and slightly puffed. Remove from oven and let cool 15 minutes, leaving oven on. The cake will fall while cooling.
4. After the cooling period, evenly spread the topping on the cheesecake and return to oven for 10 minutes. Let cool and refrigerate. Top with additional chopped candy.
Note: To make the recipe using a premade graham-cracker pie shell, use the following quantities for the cake: 1 pound cream cheese, 1/2 cup sugar, 3 large eggs, 1 teaspoon vanilla extract, 12 mini Snickers bars (8 for the filling, 4 for garnish); topping: 8 ounces sour cream, 1/2 cup sugar, 1/4 teaspoon vanilla extract. Bake 50 minutes, cool 15 minutes, then bake another 10 minutes with topping on.