Peanut Butter Snickers Cheesecake

INGREDIENTS:

FOR THE CRUST:
30 Oreo cookies (I used Halloween Oreos!)
½ teaspoon salt
4 tablespoons unsalted butter, melted
FOR THE FILLING:
24 ounces (3 blocks) cream cheese, softened at room temperature
1 ¼ cups creamy peanut butter
½ cup granulated sugar
1 14-ounce can sweetened condensed milk
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
¼ teaspoon salt
12 fun size snickers, finely chopped
FOR THE TOPPINGS:
5-6 fun size snickers, chopped
Salted caramel sauce, for drizzling

DIRECTIONS:

To make the crust:
Step1: Preheat oven to 325 degrees F. Double wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil.
Step2: In the bowl of a food processor, pulse the cookies and salt until fine crumbs. With the processor on, drizzle in the melted butter. Pulse until combined.
Step3: Transfer to the prepared pan and press evenly into the bottom and up the sides of the pan.
Step4: Bake for 10-12 minutes or until crust is set. Let cool while you prepare filling.
To make filling:
Step1: Beat the cream cheese, peanut butter and sugar on medium-high speed until creamy. Reduce speed to low and add in the condensed milk. Step2: Mix until combined.
Step3: Beat in the eggs, one at a time, until incorporated. Scrape down the sides of the bowl as needed. Add in the vanilla and salt and beat for an additional minute.
Step4: Using a rubber spatula, fold in the snickers by hand into the batter.
Step5: Transfer the filling into the cooled crust and smooth the top. Gently give the pan a tap to release any air bubbles.
Step6: Place the springform pan on a roasting pan and pour hot water into the roasting pan (NOT YOUR CHEESECAKE), making sure the water comes halfway up the sides of the pan …