Instructions

• Preheat oven to 350°F. Tightly wrap a 9-inch springform pan in heavy-duty foil (cover bottom and sides) to prevent leaks. Optional: place the foil-wrapped pan inside an oven bag. Remove the cream cheese and eggs from the refrigerator to come to room temperature while you work.
• Make the crust: in a bowl combine 2 cups graham cracker crumbs, 1 stick melted unsalted butter, 3 tablespoons sugar, and ½ teaspoon salt until evenly moistened. Press the mixture firmly into the bottom of the prepared pan and about 1 inch up the sides.
• Bake the crust for 7 minutes. Remove from oven and cool completely on a wire rack.
• While the crust cools, bring a large pot of water to a boil for the water bath so it will be ready when the cheesecake goes into the oven.
• Make the filling: in the bowl of a stand mixer fitted with the paddle attachment, beat 32 ounces room-temperature cream cheese until smooth. Add 1 ¼ cups granulated sugar and beat until creamy. Add the 4 large eggs one at a time, fully incorporating each egg and scraping down the bowl between additions. Add ¾ cup heavy cream and 1 tablespoon pure vanilla extract and mix on low until the batter is smooth and homogenous.
• Pour the filling into the cooled crust and smooth the top. Place the foil-wrapped springform pan into a larger roasting pan.
• Carefully pour the boiling water into the larger pan until it comes about halfway up the outside of the springform pan (take care not to let water splash into the cheesecake).
• Bake at 350°F for 45 to 55 minutes, until the edges are set and the center still has a slight jiggle. When the bake time is up, turn the oven off, close the oven door, and let the cheesecake rest inside the cooling oven for 1 hour.
• After 1 hour, carefully remove the springform pan from the water bath, remove the foil, and place the cheesecake on a cooling rack. Cool completely at room temperature, then refrigerate for at least 5 hours (or overnight) to fully set.
• To serve, top the chilled cheesecake with the 20 Mini Snickers (cut into fourths), 1/3 cup chopped roasted peanuts, and 1/4 cup caramel syrup. Release the springform and slice to serve.