Caramel Chocolate Candy Bar Cheesecake

This rich and creamy cheesecake speckled with mini chunks of chocolate candy bars makes a decadent dessert that will be memorable for the most discerning cheesecake lovers!

DAIRY
YIELDS 12–14 SLICES

LOTUS CRUST

• 1 8.8-oz (250-g) pkg Lotus Biscoff cookies (or 2 cups Lotus cookie crumbs)
• 4 Tbsp butter, melted

CHEESECAKE FILLING

• 2 5-oz (140-g) bags Milk Munch Bites or other chocolate-caramel candy of your choice, divided
• 4 8-oz (225-g) blocks cream cheese, room temperature
• 1¹⁄₃ cups sugar
• 1 cup Mehadrin Sour Cream
• 1 Tbsp vanilla extract
• 4 eggs, room temperature

GARNISH

• 1 10.5-oz (295-g) jar caramel cream
• reserved Milk Munch pieces

1. Preheat oven to 325°F (160°C). Line a 9-inch (23-cm) round spring-form pan with parchment paper. (Trace a circle on the paper and cut it out.) Spray the bottom and sides of the pan with cooking spray.
2. Prepare the crust: Crush the Lotus cookies either in a food processor or by hand in a ziplock bag. (Processing will provide finer crumbs, which yields a firmer crust.) Add the melted butter and combine. Press crumbs firmly and evenly into the bottom of the spring-form pan. (I like to press down with a cup or measuring cup.) Bake the crust for 8 minutes. Remove from oven and set aside to cool.
3. Prepare the filling: Slice all the Milk Munch Bites into 8 pieces. (Slice in half lengthwise with a sharp knife and then into quarters.) This will yield very small pieces. Set aside.
4. Beat cream cheese and sugar in a large mixing bowl at low speed, scraping down the sides midway, until smooth and creamy. Add sour cream and vanilla and beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition. Do not overbeat. Gently fold half to two-thirds of the Milk Munch pieces into the cheesecake filling. Pour the batter into the crust.
5. Wrap three pieces of foil around the spring-form pan. Place the pan into a larger pan and fill the outer pan with 1 inch (2¹⁄₂ cm) of hot water. Place on the center rack of the oven and bake for 1 hour. Turn off the oven, open the door, and allow the cheesecake to sit an additional hour. Remove from oven. Discard foil and refrigerate cake overnight.
6. Spread caramel cream evenly over the top of the cake. Garnish with reserved Milk Munch pieces.

(Originally featured in Family Table, Issue 692)