Caramel Crunch Cheesecake

Preheat oven to 350 degrees F.

Combine graham cracker crumbs, half the chopped peanuts and butter in a bowl. Mix thoroughly and press into the bottom and halfway up the sides of a 9 inch springform pan. Set aside.

Beat cream cheese with an electric mixer in a bowl until smooth. Add next 3 ingredients and beat until light and fluffy.

Add eggs, one at a time, mixing thoroughly after each addition. (Do not beat eggs too vigorously.) Stir in 1/3 cup sour cream and vanilla. Stir in chopped candy bars and whole peanuts. Pour over crust. Bake 15 minutes.

Reduce oven temperature to 300 degrees F and bake another 50-55 minutes until edges begin to firm and center of cheesecake jiggles slightly. Run knife around the edge.

Turn oven off and let cheesecake remain in oven 1 hour to cool. Transfer to a wire rack to cool completely.

Meanwhile, melt chocolate chips in a small saucepan over low heat. Stir in 1/4 cup sour cream and brown sugar until smooth and sugar has dissolved. Spread over cheesecake and sprinkle remaining chopped peanuts over top. Cover and chill.

Before serving, melt caramels in a heavy saucepan over low heat. Remove from heat and stir in remaining 2 Tbs. sour cream. Serve drizzled over cheesecake slices.