Instructions: Combine at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. Press remaining mixture into bottom and 1 1/2 inches up sides of ungreased 9 or 10-inch springform pan.

Filling:
Combine the cream cheese, sugar, flour, and vanilla. Beat until smooth.

Add eggs and beat. Stir in crushed candy bars. Pour into crust-lined pan.

Topping:
Blend all and sprinkle over filling. Bake at 325 degrees for 70-85 minutes. Remove and drizzle with 1/3 cup caramel ice cream topping. Bake another 8-10 minutes. Cool 30 minutes and run knife around edge of pan.

Cool completely. Refrigerate 4-5 hours before serving.

Serves 16. Very
rich. For easier slicing, cut slices with a wet knife.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.