Instructions

1. Making the crust

• Preheat oven to 325'F. In a medium bowl, combine 1 1/2 c chocolate wafer (or chocolate. graham crackers) crumbs, 5 T butter or margarine, and 3 tbsp sugar, stir until crumbs are moist. Press the mixture firmly into the BOTTOM of a 9 in springform pan. Bake crust until firm, about 12 minutes. Cool on wire rack.
• 2. Making the caramel layer
• In a medium microwave-safe bowl, combine 1 (14 oz) bag caramels, and 1/4 cup milk. Microwave on high for 5 minutes, stirring at 1-minute intervals, until the mixture is melted and smooth. Let mixture cool for 15 minutes; stir in 1 cup unsalted peanuts. Pour mixture over crust; spread evenly. Let cool completely.
• 3. Making the filling
• MIX, DON’T WHIP.... IT FALLS
• In a large bowl, using an electric mixer on medium speed beat 3 (8 oz) packages of cream cheese until smooth. Beat in 1 cup sugar and 1 tsp vanilla until blended.
• Using a mixer on low speed, beat in 3 large eggs, one at a time, just until blended, about 2 minutes. Spoon the filling over the caramel layer; spread evenly. Bake cheesecake until the filling is almost set, about 1 hour. Turn off oven; let cheesecake stand in oven with door ajar for 1 hour. Transfer the pan to a wire rack. Run a thin knife around the pan sides; cool completely. Remove the pan sides. Cover tightly; refrigerate overnight.
• 4. Topping the cheesecake
• In a small saucepan, bring 1/3 cup whipping cream to a boil over high heat.
• Remove saucepan from heat; stir in 3/4 c milk chocolate chips. Whisk mixt together until smooth and melted, about 30 seconds. Let cool for 20 minutes.
• Transfer cheesecake to a plate. Spread glaze over cake; sprinkle with 1/4 c chopped unsalted peanuts. Refrigerate until glaze is set, about 1 hour.