You need melted and slightly cooled chocolate in step 4. Melt it before you begin so it has time to cool before beating into the cheesecake.*

Lower oven rack to the lower third position and preheat to 350°F (177°C). Lightly grease a 10-inch springform pan (NOT 9-inch) with nonstick cooking spray. In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of prepared pan. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. This helps prevent leakage. Bake for 10 minutes. Sprinkle some of the chopped Snickers on top of the warm crust. Reserve the rest to decorate on top of the cheesecake.

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl, about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla extract and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Divide the batter in half. (There’s about 7 cups, so 3.5 cups each.)

Beat the peanut butter into half of the cheesecake batter. Beat the melted and slightly cooled chocolate into the other half.

Layer both batters into the pan on top of the crust. This doesn’t have to be done in any fancy way, just randomly spoon both into the crust. Using a knife, swirl the two together.

If needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)

Bake for 55–70 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).

Loosen the cheesecake from the rim of the pan and remove the rim. Top with salted caramel, the rest of the chopped Snickers, and/or peanuts. Cut into slices and serve chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.