5 (8-oz.) pkgs. cream cheese
4 whole extra-large eggs
2 tbsp. flour
2 tsp. vanilla
12-oz. chocolate chips
4-oz. chocolate chips, run through blender or processor until fine flakes
1 cup whipping cream
caramel topping, about 1/2 cup
1/2 cup crushed peanuts
3 large snicker bars
1 (14.5-oz.) can sweetened condensed milk
graham cracker crust, or chocolate cookie crust, whichever you prefer
Mix 1 1/2 cups graham or chocolate crumbs with 2 tbsp. melted butter. Pat into bottom of a 13 x 9-in. baking pan. Bake at 325º F. for 5 minutes, remove to cool.
Place a pan with 2-inches of water in oven, below middle rack to use to form a water bath.
Meanwhile, mix softened cream cheese, and sweetened condensed milk, until well blended. Add 2 tbsp. flour, and the 4 eggs, one at a time, until mixed well. Add vanilla, and flaked chocolate and blend another 30 seconds. Pour into baked crust, and return to 325ºF. oven, on rack over water bath. (Doesn’t have to be big pan with water, just make sure water is in there to make steam.)
Bake for 1 hour or until set well. Center may be a little soft yet.
Remove from oven, and run knife around edges to prevent cracking, and cool on wire rack at room temperature until cooled.
While cake is cooling, heat whipping cream until just ready to boil, remove from heat, and pour in the 12-ozs. of chocolate chips, and let sit for 5 minutes. Then mix with wire whip, or beater until smooth. Let sit at room temperature until starting to slightly thicken. Pour half over cheesecake, and spread out. Then spread with chopped snicker bars, and chopped peanuts. When set up, drizzle with however much of the caramel topping you would like, then drizzle with more of the chocolate mixture, and chopped peanuts.
Let set up in fridge, then cover when all is set, until serving time.
Source: Sue at Chyrel’s