Shelly's Recipe

SNICKERS CHEESECAKE

Category: Cheesecake

Crust
1 1/2 cups graham cracker
3/4 stick butter, melted

Brownie layer
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup butter
8 oz semisweet chocolate
2 oz unsweetened chocolate
2 eggs + 2 yolks
1 cup sugar
2 tsp vanilla
4 regular size snickers bars, cut bite size

Cheesecake layer
4 (8 oz) pkg cream cheese
3/4 cup sugar
3 eggs
2 tsp vanilla

Ganache
1/2 cup heavy whipping cream
2 tbsp unsalted butter
1/2 cup semisweet chocolate chips
1 tbsp Baileys' Irish cream or Kahlua

To prepare crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press into bottom of a 10-inch springform pan. Preheat oven to 350. To prepare brownie layer: Sift together flour, baking powder and salt. Set aside. In the top of a double boiler, melt butter, semisweet chocolate and unsweetened chocolate, stirring occasionally. Set aside. In the large bowl of an electric mixer, beat together eggs and yolks on high speed. Beat in sugar, then vanilla until blended.

On a lower speed, alternate additions of flour mixture and melted chocolate, a little at a time, beginning and ending with flour. Mix just until flour is incorporated. Do not over beat. Pour into prepared crust. Bake for 16 minutes. Remove from oven. Let cool 10 minutes. Push cut-up Snickers bars into brownie layer. Reduce oven heat to 325.

To prepare cheesecake layer: In large bowl of an electric mixer, combine cream cheese and sugar. Beat until well-blended. Add eggs 1 at a time, beating well. Beat in vanilla. Pour cheesecake layer over brownie layer. Return pan to oven. Bake for about 45 minutes or until the sides begin to pull away from the pan and the top layer begins to look firm. The middle may still be soft, but it should not be runny. Let cake cool for 1 hour, then refrigerate for at least 4 hours before removing the sides of the springform pan.