: Pink M&M Snickers Cheesecake: The Ultimate Celebration Dessert

Instructions

1. 1. Prepare the crust: Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs (or crushed digestive biscuits) with the granulated sugar. Stir the mixture until well combined. Pour in the melted butter and mix thoroughly until the crumbs are evenly coated. This will create a wet, sandy texture that helps bind the crust together. Press the mixture into the bottom of a 9-inch springform pan, ensuring the crust is packed tightly and evenly. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly into the pan. Bake the crust in the preheated oven for 10-12 minutes, or until it turns golden brown. Once baked, remove it from the oven and let it cool while you prepare the filling.
   2. Make the cheesecake filling: While the crust is cooling, prepare the creamy cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and free of lumps, about 2 minutes. Gradually add the granulated sugar, continuing to beat until the mixture is fluffy and well combined. Add in the vanilla extract, mixing until smooth. Next, add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl as needed to ensure everything is thoroughly incorporated. Once the eggs are fully mixed in, add the sour cream and beat for an additional 1-2 minutes until the mixture is completely smooth and creamy.
   3. Assemble the cheesecake: Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula. Use gentle, even motions to spread the mixture out so it’s level. If you like, you can give the pan a slight tap on the counter to release any air bubbles that might have formed. This ensures a denser, smoother filling. Place the cheesecake in the oven and bake for 55-60 minutes, or until the edges are set and the center has a slight jiggle when gently shaken. The cheesecake should be lightly golden on top but still firm in the center. If the top begins to brown too quickly, you can cover it loosely with aluminum foil. Once baked, turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracking. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours or overnight for best results.