Caramel Crunch Pie

• 2 cups graham cracker crumbs
• 3 tablespoons peanuts finely chopped
• 6 tablespoons butter melted
• 2 packages cream cheese softened
• 13 cup brown sugar
• 1/4 cup corn syrup, light
• 2 tablespoons cornstarch
• 3 large eggs
• 13 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 6 each snickers bars coarsely chopped
• 3/4 cup milk chocolate chips
• 1/4 cup sour cream plus 2 tbsp
• 1 tablespoon brown sugar
• 1/4 cup peanuts whole
• 10 each caramels (candy squares)

1. Make crust: Preheat oven to 350F (180C).
2. Combine graham cracker crumbs, peanuts and melted butter in medium bowl.
3. Press into bottom and halfway up the sides of 9 inch springform pan.
4. Beat cream cheese in mixer bowl until smooth.
5. Beat in brown sugar, corn syrup and cornstarch.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in sour cream and vanilla.
8. Stir in chopped candy bars and peanuts.
9. Pour over crust.
10. Bake 15 min.
11. Reduce oven temp.
12. to 300 and bake 1 1/4 hrs.
13. more until top of cheesecake is no longer wet or glossy.
14. Remove cake from oven; run knife around edge.
15. Turn oven off and return cake to oven for 1 hr.
16. more.
17. Cool completely on wire rack.
18. Cover and refrigerate overnight.
19. Prepare topping: Melt choc.
20. chips in small sauce pan over low heat.
21. Stir in 1/4 cup sour cream and the brown sugar/ Spread over cheesecake and sprinkle peanuts on top.
22. Melt caramels in heavy saucepan over low heat.
23. Remove from heat and stir in 2 tbls.
24. sour cream.
25. Drizzle over cheesecake.

graham cracker crumbs, peanuts, butter, cream cheese, brown sugar, corn syrup, cornstarch, eggs, sour cream, vanilla, snickers, milk chocolate chips, sour cream, brown sugar, peanuts, caramels

Taken from recipeland.com/recipe/v/caramel-crunch-pie-35470 (may not work)