Ingredients

• 20 chocolates wafer cookies , finely ground
• 0.25 cups butter
• 1 tablespoon white sugar
• 0.5 cups caramel chips , divided
• 0.25 cups chopped peanuts , divided
• 4 , 8 ounce
• 1.5 cups white sugar
• 0.75 cups milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 3 tablespoons all-purpose flour , divided
• 16 minis chocolate-coated caramel-peanut nougat candy bars , such as Snickers®
• 1 , 7 ounce
• 0.25 cups chocolate chips

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
3. 3 Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
4. 4 Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
5. 5 Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
6. 6 Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.

Nutrition per serving