This recipe is easy to make, but it will take some time to make. After you taste the mouth watering cheesecake with snowball cookie crust, and a thin layer of Snicker bar...ummm...it worth the time to make!
- 1 cup butter (2 sticks), at room temperature
- 1 cup powdered sugar
- 2 1/2 cup flour
- 1 tsp. vanilla extract
- 1 cup chopped nut for nuts lovers (optional)
- Combine all snowball ingredients in a stand mixer. Mix with the dough attachment until well blend to a dough. Roll with both hands to 24 Ping-pong ball size balls.
- Preheat oven to 350 degree F. Lay parchment paper on cookie sheet. Place snowball cookies 1/4-inch apart. Bake for 15 minutes. Don't over bake. Remove from oven and cool until able to touch by hand. Roll cookies in powdered sugar and set aside to cool.
- After cookies cool completely, place them in a Ziploc bag and crush them into crumbs.
- Place parchment paper on a 11-inch spring form baking pan. Gently press the cookie crumbs on the bottom of the pan with a back of a spoon.
- Optional: cut 2 Snicker bars into small pieces and sprinkle over the crust.
- 3 (8 oz.) packages Cream Cheese, at room temperature
- 1 1/4 cup sugar
- 4 eggs
- 1/3 cup sour cream
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 Tbsp. Lemon juice
- In a large mixing bowl, whisk cream cheese and sugar together with an electric mixer or stand mixer. Then, add one egg at a time, beat until blend. Add sour cream, flour, vanilla and lemon juice in the mixture, continue to beat on medium speed until well blend and fluffy.
- Pour the cheesecake mixture over the cookie bottom.
- Place a pan of water on the bottom shelf of the oven. Bake the cheesecake with the water bath on the medium shelf of the oven at 300 degrees F for 60 minutes. Let the cheesecake to cool in the oven first, then chill in the refrigerator overnight before cut into slices.