Snicker Bar Cheesecake

Preheat oven to 325°F. Pulse chocolate wafer cookies in a food processor until fine crumbs form, then combine with melted butter and press firmly into the bottom of a 9-inch springform pan to create an even crust.

Beat softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes, scraping down bowl as needed.

Add eggs one at a time to the cream cheese mixture, beating on low speed after each addition until just combined. Avoid overmixing to prevent air incorporation.

Stir in vanilla extract until fully incorporated, then fold in heavy cream gently until the batter is smooth and uniform.

Pour half of the cheesecake batter over the crust, then scatter half of the cut Snickers pieces evenly across the surface.

Pour remaining batter over the Snickers layer, then top with remaining cut candy bar pieces, pressing them slightly into the surface.

Bake at 325°F for 50 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.

Remove from oven and allow to cool to room temperature, about 1 hour, then refrigerate for at least 4 hours or overnight before serving.