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Chunky Cheesecake

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Ingredients
  

Graham Cracker Crust

  • 1 ΒΌ c. graham cracker crumbs
  • 46 g. brown sugar
  • 42 g. sugar
  • 6 T-7T. melted butter Add slowly in case you don't need it all, but I did
  • 6 chunky bars Chop 4 bars, reserve 2 bars for garnish
  • Cheesecake
  • 16 ounces cream cheese room temperature
  • 80 grams sour cream room temperature
  • 1 T. heavy cream room temperature
  • 1 T. vanilla
  • 140 g. granulated sugar
  • 2 T. cornstarch
  • 2 eggs room temperature

Garnish

  • whipped cream
  • 8 squares of chunky 2 bars

Instructions
 

Crust

  • Preheat oven to 300 degrees.
  • Spray 6x3 removable bottom pan with PAM, line with parchment circle and spray again.
  • Mix all ingredients and press into the bottom of pan and up the sides a bit.
  • Bake 10-12 mins and then cool. (Bake on a rack over a jellyroll pan)
  • Once cooled, sprinkle some of the candies on the bottom crust.

Cheesecake

  • Mix the cream cheese on medium high 4-5 mins until creamy.
  • Scrape down the bowl a couple of times.
  • Add the sour cream, heavy cream, vanilla, sugar, and cornstarch.
  • Mix on low until well combined, scraping down the sides of the bowl.
  • It should be smooth and creamy.
  • Add the eggs on low just until combined and finish mixing with a spatula.
  • Pour it into the cooled crust.
  • Top with rest of the candies.
  • Place on a rimmed baking sheet and bake 12 mins at 300.
  • Lower temp to 225 and bake 95 mins-do NOT open oven.
  • Shut oven off and leave cake in the oven for 1 hour. (Still NO opening)
  • Crack oven open a few inches and let cake sit another hour.
  • Remove to a rack to cool and then chill in fridge overnight.
  • The next day, loosen bottom with fingers to release.
  • Place on top of a tall narrow can and pull down sides to release.
  • Cover top with plastic wrap, flip over in hand and remove base of pan from the cake and the parchment.
  • Place on cake plate and decorate with whipped cream and reserved candies.