Caramel Crunch Pie

Directions

1. 1
   1.
2. 2
   Make crust: Preheat oven to 350F.
3. 3
   Combine graham cracker crumbs, peanuts and melted butter in medium bowl.
4. 4
   Press into bottom and halfway up the sides of 9-inch spring form pan.
5. 5
   2.
6. 6
   Beat cream cheese in mixer bowl until smooth.
7. 7
   Beat in brown sugar, corn syrup and cornstarch.
8. 8
   Add eggs, one at a time, beating well after each addition.
9. 9
   Stir in sour cream and vanilla.
10. 10
    Stir in chopped candy bars and peanuts.
11. 11
    Pour over crust.
12. 12
    3.
13. 13
    Bake 15 minutes.
14. 14
    Reduce oven temperature to 300F and bake 1-1/4 hrs.
15. 15
    more until top of cheesecake is no longer wet or glossy.
16. 16
    Remove cake from oven; run knife around edge.
17. 17
    Turn oven off and return cake to oven for 1 hour more.
18. 18
    Cool completely on wire rack.
19. 19
    Cover and refrigerate overnight.
20. 20
    4.
21. 21
    Prepare topping: Melt chocolate chips in small sauce pan over low heat.
22. 22
    Stir in 1/4 c. sour cream and the brown sugar.
23. 23
    Spread over cheesecake and sprinkle peanuts on top.
24. 24
    Melt caramels in heavy saucepan over low heat.
25. 25
    Remove from heat and stir in 2 tbsp.
26. 26
    sour cream.
27. 27
    Drizzle over cheesecake.