-Dottie Cross TMPJ72B
      1 pk (9-oz) chocolate wafer cooki

      4 tb Butter, melted

      3 pk (8-oz) cream cheese, softene

      1 c  Sugar

      4    Eggs

      1 tb Vanilla extract

      2 c  Heavy cream

  1 1/2 lb Snack-size Snickers bars;

           -each cut into sixths
           -Yummy Fudge Topping
           -(see seperate recipe)
  Preheat oven to 325 degrees. In a food processor, grind cookies into
  fine crumbs. Add butter and process until well blended. Press into
  bottom and about 1 inch up sides of a 9-1/2-or 10-inch springform
  pan. In a large bowl, beat together cream cheese and sugar with an
  electic mixer on medium speed until smooth, 1 to 2 minutes. Beat in
  eggs, one at a time. Beat in vanilla and 1 cup cream; beat 3 to 4
  minutes. Fold in 1-1/2 cups cut-up Snickers pieces. Turn into a
  crumb-lined pan. Bake 1 hour and 15 to 25 minutes, or until
  cheesecake is almost set but center still jiggles slightly. Let cool
  to room temperature. Sprinkle remaining candy pieces over top of
  cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a
  knife around edge of pan to loosen cake and remove springform side of
  pan. Just before serving, drizzle Yummy Fudge Topping over cake. Whip
  remaining 1 cup of cream until stiff and spoon a dollop over each
  slice. Source: 365 Great Chocolate Desserts Cookbook Reformatted by:
  CYGNUS, HCPM52C