1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press into the bottom of the pan to form an even crust. Bake for 8 minutes and set aside to cool.

3. In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and continue beating until well blended.

4. Mix in sour cream and vanilla extract until just combined.

5. Add eggs one at a time, mixing on low speed and scraping the bowl as needed. Do not overmix.

6. Fold in 1 ½ cups chopped Snickers bars gently with a spatula.

7. Pour the cheesecake filling into the cooled crust. Smooth the top and tap the pan to release air bubbles.

8. Place the springform pan in a larger roasting pan and pour hot water around it to create a water bath.

9. Bake for 55–65 minutes, or until the center is just slightly jiggly.

10. Turn off oven, crack the door slightly, and let cheesecake cool inside for 1 hour.

11. Remove from oven, cool to room temperature, then refrigerate for at least 6 hours or overnight.

12. Once chilled, drizzle ½ cup salted caramel sauce over the top. Garnish with additional chopped Snickers and peanuts.

13. Just before serving, warm the remaining ¼ cup caramel and drizzle again for a glossy finish.