1. Preheat oven to 325°F (165°C).
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
4. Add vanilla extract and mix well.
5. Add eggs one at a time, beating after each addition until just combined.
6. Fold in sour cream and half of the chopped Snickers bars.
7. Pour the cream cheese mixture over the crust in the springform pan.
8. Bake for 55-65 minutes or until the center is almost set but still slightly jiggly.
9. Turn off oven, crack the oven door slightly, and let cheesecake cool inside for 1 hour.
10. Remove from oven and refrigerate cheesecake for at least 4 hours or overnight.
11. Before serving, drizzle caramel sauce evenly over the top and sprinkle with the remaining chopped Snickers bars and toasted pecans.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours 20 minutes
Kcal: 560 kcal | Servings: 12 servings
Tips:
Use room temperature cream cheese for a smoother, lump-free batter.
Toast the pecans lightly in a dry pan to enhance their flavor and crunch.
