Snickers Cheesecake

Ingredients:

Cake

• 340 g Oreo cookies
• 60 g butter, melted

Filling

• 900 g of cream cheese at room temperature
• 5 large eggs
• 300 gr. brown sugar
• 0.5 cups heavy cream
• 1 tsp vanilla extract
• 350 g Snickers mini chocolate bars, coarsely chopped

Topping

• 4 egg whites
• 1/3 cup sugar
• 1/2 tsp cream of tartar
• 9 Snickers minis, coarsely chopped

Preparation:

1. Cake.
   
   Preheat the oven to 160°C (325°F). Using a food processor, process the cookies into fine crumbs. Add the butter and blend. Spread the mixture in the bottom of a 22cm springform pan and press down to form a crust on the bottom and halfway up the sides. Bake for 10 minutes. Then place the cake on a wire rack to cool.
2. Filling.
   
   In a mixer bowl, beat the cream cheese until smooth. Add the eggs one at a time and mix until smooth. Then add the sugar, cream, and vanilla. Mix with a mixer, but do not overmix. Stir in the chopped Snickers bar.
   
   Pour the filling into the cooled crust. Place the pan on a rimmed baking sheet to catch any excess liquid, and bake for 1 hour, until the filling is set and the surface is slightly dry. If it's still slightly jiggly in the center, that's great. It's better to underbake than overbake. Cool the cheesecake completely on a wire rack and refrigerate for at least 4 hours. Then remove the pan and transfer the cheesecake to a serving platter.
3. Topping.
   
   Beat the egg whites with the sugar and cream of tartar using a mixer until stiff peaks form, about 1-2 minutes. Spread the mixture on top of the cheesecake. Preheat the oven to 250°C and bake until the meringue is golden brown. Sprinkle the top with Snickers bars. Serve immediately or cover and refrigerate for up to 2 days.