Snickers Cheesecake

Crust:
1 cup chocolate chips
24 chocolate wafer cookies
    (about 1 1/2 cups), finely ground
1/4 cup butter, melted
2 tablespoons dry roasted peanuts, chopped
1 tablespoon sugar

Heat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.

Wrap outside of pan with foil. In bowl set over pot of hot water melt chocolate; keep warm. Combine remaining ingredients. Press into bottom and 1/2 inch up sides of pan; refrigerate 10 minutes. Bake 5 minutes; cool.

Filling:
3/4 cup granulated sugar
24 ounces cream cheese (at room temperature)
3 tablespoons flour
3 eggs
2 egg yolks
1 cup sour cream
6 (2 ounce) Snickers bars, cut into 1/4-inch slices

In bowl with mixer at medium speed beat cream cheese until fluffy. Beat in flour and remaining sugar until combined. Beat in eggs and yolks, one at a time. Pour half of mixture into another bowl. With mixer on medium speed beat 1/4 cup of the sour cream and reserved chocolate into batter in bowl. Beat remaining sour cream into remaining batter. Pour white batter into crust; arrange 2/3 of Snicker slices over top. Pour chocolate batter over. Place in baking pan on oven rack; fill pan with water. Bake 55 minutes.

Turn oven off; let stand in oven 1 hour. Remove from water; remove foil. Cool on rack 30 minutes; cool completely in refrigerator 3 hours or overnight. Top with remaining Snickers.