Caramel Crunch Cheesecake

2 C. graham cracker crumbs

1/2 C. peanuts, finely chopped

1/4 C. plus 2 T. unsalted butter, melted

1/2 lb. cream cheese, softened

1/3 C. brown sugar

1/4 C. corn syrup

2 T. cornstarch

3 large eggs

1/2 C. plus 2 T. sour cream

1-1/2 t. vanilla extract

1-1/4 lbs. chocolate nut caramel candy bars, coarsely chopped

1/4 C. peanuts, whole

3/4 C. milk chocolate chips

1 T. brown sugar

2 oz. caramels

Preheat oven to 350° F.

Combine graham cracker crumbs, half the chopped peanuts and butter in a bowl.

Mix thoroughly and press into the bottom and halfway up the sides of a 9 inch springform pan. Set aside.

Beat cream cheese with an electric mixer in a bowl until smooth. Add next 3 ingredients and beat until light and fluffy.

Add eggs, one at a time, mixing thoroughly after each addition. (Do not beat eggs too vigorously.) Stir in 1/3 cup sour cream and vanilla. Stir in chopped candy bars and whole peanuts. Pour over crust.

Bake 15 minutes. Reduce oven temperature to 300° F. and bake another 50-55 minutes until edges begin to firm and center of cheesecake jiggles slightly.

Run knife around the edge. Turn oven off and let cheesecake remain in oven 1 hour to cool. Transfer to a wire rack to cool completely.

Meanwhile, melt chocolate chips in a small saucepan over low heat. Stir in 1/4 cup sour cream and brown sugar until smooth and sugar has dissolved. Spread over cheesecake and sprinkle remaining chopped peanuts over top. Cover and chill.

Before serving, melt caramels in a heavy saucepan over low heat. Remove from heat and stir in remaining 2 T. sour cream. Serve drizzled over cheesecake slices.

This recipe serves 16 people.