Crockpot Candy Bar Cheesecake
"You'll be amazed at how adeptly a slow cooker "bakes" a cheesecake. This one is particularly attractive because of the dark chocolate ganache topping."

Chocolate Cookie Crust

1 tablespoon all-purpose flour
2 (8-ounce) packages cream cheese
2 peanut butter or regular Snickers bars (2 ounces each), softened and chopped
2/3 cup sugar
3/4 cup semisweet chocolate chips
2 eggs
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/3 cup chopped walnuts, peanuts, or 1/4 cup plus 2 tablespoons heavy cream pecans

1. Prepare the Chocolate Cookie Crust. Set aside.

2. In a medium bowl, beat together the cream cheese, sugar, eggs, and vanilla with an electric mixer on high speed until smooth. Add 1/4 cup heavy cream and the flour and beat on medium speed 1 to 2 minutes, or until fluffy. Turn half of the cream cheese mixture into the Chocolate Cookie Crust. Evenly sprinkle on the chopped candy. Top with the remaining cream cheese mixture, spreading evenly. Carefully cover the top of the pan with foil.

3. Place the cheesecake on a vegetable steamer or other rack set in the bottom of a 5-quart electric slow cooker. Cover and cook on the high heat setting 2 3/4 to 3 hours, or until the cheesecake is set. (Do not attempt to cook on the low heat setting for a longer time.) Remove the lid from the cooker and turn the cooker off. Let the cheesecake stand in the cooker until cool enough to handle. Remove and cool to room temperature, then refrigerate several hours or overnight, until cold.

4. When the cheesecake is cold, make the chocolate Ganache topping. In a 1-cup glass measure, combine the chocolate chips, remaining 2 tablespoons cream, and corn syrup. Heat in a microwave oven on high power 1 minute, or until the chocolate is melted and smooth when stirred. Cool slightly. Spread the chocolate Ganache evenly over the top of the cold cheesecake. Sprinkle on the chopped nuts. Return to the refrigerator and chill until the chocolate is set. To serve, remove the springform side from the pan and cut the cheesecake into slices. Refrigerate any leftovers.

Chocolate Cookie Crust: In a medium bowl, mix together 1 cup chocolate cookie wafer crumbs, 1 tablespoon sugar, and 3 tablespoons melted butter until well blended. Press into the bottom and 3/4 inch up the side of an 8-inch springform pan.