Caramel crunch pie

 
                             CARAMEL CRUNCH PIE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----BETTE LELAND CGVH43B-----
                         -----CRUST-----
    2      cups          Graham cracker crumbs
    3      tablespoons   Finely chopped peanuts
    6      tablespoons   Butter -- melted
    2      packages      Cream cheese softened (8 oz)
      1/3  cup           Brown sugar
      1/4  cup           Corn syrup
    2      tablespoons   Cornstarch
    3      large         Eggs
      1/3  cup           Sour cream
    1 1/2  teaspoons     Vanilla
    6                    Snicker candy bars (2.07 oz) -- coarsely chopped
 (3
                         -----TOPPING-----
      3/4  cup           Milk chocolate chips
      1/4  cup           + 2 tbl. sour cream
    1      tablespoon    Brown sugar
      1/4  cup           Whole peanuts
   10                    Caramel candies
 
 1. Make crust: Preheat oven to 350. Combine graham cracker crumbs,
 peanuts and melted butter in med.
 bowl. Press into bottom and halfway up the sides of 9" springform pan.
 
  2. Beat cream cheese in mixer bowl until smooth. Beat in brown sugar,
 corn syrup and cornstarch. Add eggs, one at a time, beating well after
 each addition. Stir in sour cream and vanilla. Stir in chopped candy
 bars and peanuts. Pour over crust.
 
  3. Bake 15 min. Reduce oven temp. to 300 and bake 1-1/4 hrs. more until
 top of cheesecake is no longer wet or glossy. Remove cake from oven; run
 knife around edge. Turn oven off and return cake to oven for 1 hr.
 more. Cool completely on wire rack. Cover and refrigerate overnight.
 4. Prepare topping: Melt choc. chips in small sauce pan over low heat.
 Stir in 1/4 c. sour cream and the brown sugar/ Spread over cheesecake
 and sprinkle peanuts on top. Melt caramels in heavy saucepan over low
 heat. Remove from heat and stir in 2 tbls. sour cream. Drizzle over
 cheesecake. Makes 16 servings.
 
  Bette...NM
 
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