Preheat oven to 325 and position rack in center of oven. Place a roasting pan on the lower rack and fill it halfway with water.
Combine crust ingredients and press into bottom of 9-inch springform pan. Set aside.
With a mixer beat cream cheese and sugar at high speed until fluffy. Reduce speed to medium and beat in eggs 1 at a time. Add heavy cream, flour, and vanilla, beating until well blended.
Pour Half of batter into prepared pan. Bake 40 minutes. Remove from oven and place chopped candy in a single layer over cheesecake. Pour remaining batter into pan. Bake another 40 minutes (or until center jiggles slightly when pan is shaken) Turn off oven. Let cheesecake remain in the oven with the door closed for 30 minutes.
Remove from oven and run knife around the edges of cake to loosen. Coll completely on rack. Refridgerate for 8 hours. Remove ring of springform pan. Place cheesecake on a serving plate. Drizzle Caramel and fudge sauce over the top allowing some to run down sides of cake and garnish with chopped Milky Way.