| 1 | Using a 9" pie shell, remove fluted rim (reserve for another use) and place pie shell in bottom of 9" springform pan. |
| 2 | Bake in 350°F oven until golden brown. |
| 3 | Allow pan to cool, grease sides of pan; set aside. |
| 4 | In a mixing bowl, place cream cheese, sugar, vanilla, and 1 egg. |
| 5 | With flat beater, mix until smooth. |
| 6 | Scrape down sides of bowl with spatula and add 2 eggs. |
| 7 | Mix until smooth and completely blended. |
| 8 | Cut each snickers candy bars length-wise once, then cut crosswise into 14 to 16 pieces. |
| 9 | Fold snickers chunks into cream cheese batter with rubber spatula. |
| 10 | Pour batter into prepared crust in spring-form pan. |
| 11 | Bake in 275°F oven for 2 hours. |
| 12 | Cool completely in refrigerator. |
| 13 | Remove from springform pan and place on service plate. |
| 14 | Melt caramels with 1 tb whipping cream in microwave oven. |
| 15 | Remove from microwave and blend completely with whisk. |
| 16 | Spread caramel on top of cheesecake to within 1" of edge. |
| 17 | Melt semisweet chocolate morsels with 3 tb of whipping cream in microwave oven for 30 seconds on high setting. |
| 18 | Remove from microwave, blend completely with whisk. |
| 19 | Spread on top of cheesecake over caramel to ? of edge. |
| 20 | Sprinkle top of cheesecake with chopped peanuts |
