1. Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.

2. In a bowl, combine graham cracker crumbs with melted butter. Mix until it resembles wet sand. Press into the bottom of the pan. Bake for 10 minutes and let it cool.

3. In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract.

4. Add eggs one at a time, mixing gently after each addition.

5. Mix in heavy cream, then fold in chopped Snickers.

6. Pour batter over cooled crust.

7. Place pan in a larger baking dish and add 1 inch of hot water to create a water bath.

8. Bake for 55–65 minutes, until the center is slightly jiggly.

9. Turn off the oven, leave the door ajar, and let cheesecake rest for 1 hour.

10. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

11. Drizzle with caramel sauce, sprinkle with chopped peanuts and extra Snickers if desired.

12. Slice with a hot, clean knife and serve!