INGREDIENTS
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Ginger Snap Crust:
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1 + 1/2 cups of crushed Ginger Snap cookies, crushed. I crush them in the food processor.
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2 tablespoon granulated white sugar
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6 tablespoons unsalted butter- melted
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Cheesecake Filling:
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1 (8oz) package of cream cheese at room temperature
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1/4 cup granulated white sugar
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1 teaspoon pure vanilla extract
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1 cup heavy whipping cream
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Topping:
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Caramel Sauce ( homemade or store-bought)
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1 Heath candy bar crushed