2 cups chocolate cookie crumbs (from 15-oz box)
1/3 cup granulated sugar1/4cup butter or margarine, melted
2 milk chocolate-covered peanut, caramel and nougat candy bars (3.7 oz each), unwrapped
3 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
1 container (8 oz) sour cream
1 teaspoon vanilla
Milk chocolate ice cream topping, if desired
Heat oven to 350°F. In ungreased 9-inch springform pan, mix cookie crumbs and granulated sugar. Drizzle melted butter over mixture; toss with fork until well combined. Firmly press mixture in bottom and 2 inches up side of pan to form crust.
Cut each candy bar in half lengthwise; cut each half into 8 pieces. Set aside. In large bowl, beat cream cheese and brown sugar with electric mixer on medium speed until fluffy. Beat in sour cream, vanilla and eggs until smooth, scraping down sides of bowl once. Stir in candy pieces. Pour mixture into crust-lined pan.
Bake 1 1/4 hours or until knife inserted slightly off center comes out clean (center will be slightly jiggly). Cool completely in pan on wire rack, about 1 hour.
Carefully remove side of pan. Refrigerate until chilled before serving, at least 2 hours.
Cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with ice cream topping. Store in refrigerator.
Recipe shared from: http://www.bettycrocker.com/recipes/candy-bar-cheesecake/97aa3306-886d-4d2d-a545-b7fb9a89e5cb