#### Make the Crust

**Preheat the oven**

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.

**Prepare the crust**

In a bowl, mix chocolate cookie crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of the prepared pan.

**Bake the crust**

Bake for 8–10 minutes, then set aside to cool.

#### Make the Cheesecake Filling

**Cream the cream cheese and sugar**

In a large mixing bowl, beat softened cream cheese and granulated sugar with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.

**Add eggs and vanilla**

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

**Add sour cream and cream**

Reduce mixer speed to low and add sour cream and heavy cream. Mix until just combined. Avoid overmixing.

**Fold in Snickers**

Gently fold the chopped Snickers bars into the batter using a spatula.

#### Assemble and Bake

**Pour the batter**

Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

**Water bath (optional)**

Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the pan to prevent cracks.

**Bake**

Bake the cheesecake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center is slightly jiggly.

**Cool gradually**

Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 6 hours or overnight to fully set.

#### Decorate and Serve

**Add toppings**

Once the cheesecake is chilled, drizzle the caramel sauce and chocolate ganache over the top. Sprinkle with chopped Snickers bars.

**Garnish (optional)**

Pipe whipped cream around the edges if desired.

**Slice and serve**

Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.