Preheat oven to 325°F.

Place all cookies into a food processor. Pulse to grind into fine crumbs.

Add butter. Process until well blended into a dough.

(Alternately, place all cookies into a sealable plastic bag. Lay flat on a work surface. Roll over with a pastry roller until crushed. Place crushed cookies into a medium mixing bowl. Add butter. Stir and mix until well blended into a dough.)

Press dough into bottom and about 1 inch up sides of a 9-1/2 or 10-inch springform pan. Set aside.

To a large bowl, add cream cheese and 1 cup sugar. Beat with an electric mixer on medium speed until smooth, about 1 to 2 minutes.

Add eggs, one at a time, as you continue to beat the cream cheese.

Continue to beat and add in 1 tablespoon vanilla and 1 cup cream. Beat 3 to 4 minutes. Stop beating.

With a spoon or spatula, fold in 1 1/2 cups cut-up Snickers pieces.

Turn cheesecake mixture out into the crumb-lined pan.

Remove from oven. Let cool to room temperature.

Sprinkle remaining candy pieces over top of cheesecake.

Place in refrigerate, covered or uncovered at least 5 hours before serving. (If refrigerating overnight or longer, cover cheesecake or place in a sealable cake carrier.)

Run a knife around edge of pan to loosen cake and remove springform side of pan.

Just before serving, drizzle fudge topping over cake.

Add 1 1/2 cups cream, 1 1⁄2 tablespoons sugar and 1⁄2 teaspoon vanilla to a medium bowl. Whip until stiff.

Spoon a dollop over each slice.

Scatter peanuts over all.

Serve immediately.