Instructions

• Preheat oven to 350°F (175°C). Tightly wrap the outside bottom and sides of a 9-inch springform pan with heavy-duty foil to prevent leaks; you may also place the foil-wrapped pan inside an oven bag if desired.
• In a medium bowl, combine 2 cups graham cracker crumbs, 1 stick melted unsalted butter, 3 tablespoons sugar, and 1/2 teaspoon salt. Press the mixture firmly into the bottom of the prepared springform pan and about 1 inch up the sides to form an even crust.
• Bake the crust in the preheated oven for 7 minutes. Remove from the oven and cool the crust completely on a wire rack.
• While the crust cools, bring a large pot of water to a boil (enough water to fill a larger baking pan so it will come about halfway up the cheesecake pan later).
• In the bowl of a stand mixer fitted with the paddle attachment, beat 32 ounces room-temperature cream cheese and 1 1/4 cups granulated sugar together on medium speed until smooth and no lumps remain.
• Add the 4 large room-temperature eggs one at a time, mixing just until each is fully incorporated. Scrape down the bowl between each egg to ensure even mixing.
• Add 3/4 cup heavy cream and 1 tablespoon pure vanilla extract. Mix on low speed until the batter is smooth and homogenous; avoid overmixing.
• Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula. Place the springform pan into a larger, rimmed baking pan.
• Carefully pour the boiling water from step 4 into the larger pan until it reaches about halfway up the sides of the springform pan (take care to avoid water splashing onto the cheesecake).
• Bake the cheesecake at 350°F for 45 to 55 minutes. The edges should appear set while the center still has a slight jiggle (like loose gelatin). When done, turn off the oven, close the oven door, and let the cheesecake rest in the cooling oven for 1 hour.
• After 1 hour, carefully remove the springform pan from the water bath and remove the foil. Transfer the pan to a wire rack and let the cheesecake cool completely to room temperature.
• Once cooled, refrigerate the cheesecake (still in the springform pan) for at least 5 hours, or until fully chilled and set.
• Before serving, release and remove the springform ring. Top the chilled cheesecake evenly with the 20 mini Snickers cut into fourths, sprinkle 1/3 cup chopped roasted peanuts over the top, and drizzle 1/4 cup caramel syrup. Slice and serve.