Start by lining your springform pan with parchment paper. This little step will make removing the cheesecake later a breeze.
In a bowl, mix crushed Oreos with melted butter. Press the mixture firmly into the pan. (Pro tip: Use the back of a spoon or the bottom of a glass for an even, compact crust.) Freeze while you prepare the filling.
After that, whip up the cheesecake filling. Beat softened cream cheese until smooth. Add sugar and heavy cream, blending until velvety.
One at a time, add eggs. On the last egg, toss in sour cream and vanilla. Mix until you have a creamy, dreamy batter.
Fold in those chopped Snickers for bursts of caramel, chocolate, and peanut in every bite.
Pour the filling over your crust. Bake for 60 minutes at 325°F. Once done, turn off the oven, crack the door open, and let it cool gradually for an hour. This helps prevent cracks!
Melt caramel candies with heavy cream over medium heat, stirring until smooth.
Stir in salted peanuts and pour over the cooled cheesecake. Chill for 15 minutes.
Heat heavy cream until steaming, then pour over chocolate chips and a pinch of salt. Let it sit for two minutes before whisking into a glossy ganache.
Pour over the cheesecake, letting it drip down the sides.
For the grand finale, add extra Snickers chunks around the edges. Refrigerate for at least two hours to let all the layers set perfectly.