WHATCHAMACALLIT & PEANUT BUTTER CHEESECAKE
Three 8-ounce packages cream cheese, softened
1 C peanut butter
1 C sour cream
1 C sugar
1 teaspoon vanilla
8 Whatchamacallit candy bars, sliced
One sleeve graham crackers
1 stick butter, melted
1/4 C sugar
Melted chocolate (like chocolate bark)
Caramel sauce (like you would buy in a jar for ice cream)
Preheat the oven to 350 degrees. Grind the graham crackers in a food processor. Combine the ground graham crackers, melted butter, and 1/4 C sugar. Press into the bottom of a springform pan. Bake for 6 minutes.
Meanwhile, cream the 1 C sugar, peanut butter, and cream cheese in a mixer. Add in the sour cream, eggs, and vanilla and beat until smooth. Layer half of the cheesecake filling onto the crust. Layer half of the candy bar slices over the cheesecake. Spread the remaining cheesecake filling over the candy bars, being sure to cover the candy bars completely. Make a foil tent to put over the cheesecake to prevent browning. Bake for at least an hour, maybe up to an hour and a half, depending on your oven. It's done when a knife inserted in the middle comes out clean. As soon as you take it out of the oven, sprinkle on the remaining candy bar slices. Chill completely.
To serve, drizzle the melted chocolate and caramel sauce over the cheesecake before cutting.