Instructions: Preheat oven to 325 degrees F. Combine cookie crumbs and butter until well blended. Press into bottom and about 1 inch up the sides of a 9 inch spring-form pan. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time.

Add vanilla and heavy cream, beating 3 to 4 minutes. Fold in 1 1/2 cups of the cut-up Snickers pieces. Turn into prepared crumb-lined pan. Bake at 325 degrees F. for 1 hour and 15 to 25 minutes, or until cheesecake is almost set. Let cool to room temperature on wire rack. 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 sides of pan. To serve, drizzle slices with fudge topping and top with a dollop of whipped cream, if desired.

Yield: 12
servings.

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