Creamy Snickers Cheesecake

Ingredients

• 36 oreos (for the crust)
• 7 tbsp melted salted butter (98g) crush the oreos into fine crumbs and (for the crust)
• 1 cup light brown sugar (200g) (for the crust)
• 3 large eggs (for the crust)
• 1 egg yolk (for the crust)
• 1/2 cup sour cream (120g) (for the crust)
• 1 tbsp vanilla (15g) (for the crust)
• 2 tbsp honey (42g) pinch of salt (for the crust)
• 1 cup granulated sugar (200g) (for the crust)
• 6 tbsp salted butter (85g) (for the crust)
• 1/2 cup heavy cream (120g), warmed (for the crust)
• 1 tsp vanilla (5g) pinch of salt chopped roasted salted peanuts prepare the (for the crust)
• 1 cup heavy cream (240g) (for the caramel)
• 10 oz dark chocolate (283g), finely chopped ( or chips ) heat the heavy cream until just steaming (for the caramel)

Instructions

1. Mix with the melted butter until evenly coated
2. Firmly press into the bottom of a 9-inch springform pan
3. Set aside while preparing the filling
4. Cheesecake 4 (8 oz) blocks room temperature cream cheese (908g)
5. Beat the cream cheese and brown sugar until completely smooth
6. Mix in the sour cream, vanilla, honey, and salt
7. Add the eggs and egg yolk one at a time, mixing on low just until incorporated
8. Pour over the cooled crust
9. ( feel free to do a water bath, i prefer to put a pan under the rack that the cheesecake is on and fill it with boiling water after adding the cheesecake to the oven ) bake at 325f for about 55-60 minutes, until the edges are set and the center has a slight jiggle, like jello
10. Turn off the oven and crack it open for an hour while the cheesecake is still inside, then take it out and let it come to room temp refridgerate for at least 4 hours, preferably overnight peanut caramel
11. Then stir in the vanilla and salt
12. Allow it to cool slightly before folding in the chopped peanuts
13. Spread over the chilled cheesecake and refrigerate until set
14. Then pour over the chopped chocolate
15. Let sit for 2–3 minutes before stirring until smooth and glossy
16. Pour over the peanut caramel layer and spread into an even layer
17. Refrigerate until the ganache is set before slicing