Caramel Crunch Pie

Directions

1. 1
   Make crust: Preheat oven to 350F (180C).
2. 2
   Combine graham cracker crumbs, peanuts and melted butter in medium bowl.
3. 3
   Press into bottom and halfway up the sides of 9 inch springform pan.
4. 4
   Beat cream cheese in mixer bowl until smooth.
5. 5
   Beat in brown sugar, corn syrup and cornstarch.
6. 6
   Add eggs, one at a time, beating well after each addition.
7. 7
   Stir in sour cream and vanilla.
8. 8
   Stir in chopped candy bars and peanuts.
9. 9
   Pour over crust.
10. 10
    Bake 15 min.
11. 11
    Reduce oven temp.
12. 12
    to 300 and bake 1 1/4 hrs.
13. 13
    more until top of cheesecake is no longer wet or glossy.
14. 14
    Remove cake from oven; run knife around edge.
15. 15
    Turn oven off and return cake to oven for 1 hr.
16. 16
    more.
17. 17
    Cool completely on wire rack.
18. 18
    Cover and refrigerate overnight.
19. 19
    Prepare topping: Melt choc.
20. 20
    chips in small sauce pan over low heat.
21. 21
    Stir in 1/4 cup sour cream and the brown sugar/ Spread over cheesecake and sprinkle peanuts on top.
22. 22
    Melt caramels in heavy saucepan over low heat.
23. 23
    Remove from heat and stir in 2 tbls.
24. 24
    sour cream.
25. 25
    Drizzle over cheesecake.