Method:

• Step 1: Prepare the Crust - In a mixing bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until resembling wet sand. Press into the bottom of the springform pan and bake at 350°F (175°C) for about 10 minutes. Allow to cool.
• Step 2: Make the Filling - Beat the cream cheese with an electric mixer until smooth. Gradually add sugar, mixing well. Add eggs one at a time, mixing after each. Fold in heavy cream and vanilla extract until fully incorporated.
• Step 3: Incorporate Snickers and Peanuts - Gently fold in the Mini Snickers and chopped peanuts into the cream cheese mixture.
• Step 4: Bake the Cheesecake - Pour the filling over the cooled crust. Bake at 325°F (160°C) for 60-70 minutes. The edges should be set while the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour.
• Step 5: Chill and Decorate - Let cool at room temperature, then refrigerate for at least 4 hours or overnight. Drizzle with caramel syrup and top with extra Snickers and peanuts before serving.