Make crust, Preheat oven to 350 degrees. Mist a 9 inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in processor until crushed. Pulse in the butter. Press into an even layer in the springform pan. Bake until firm 8 to 10 min. Let cool
Make filling: Place a roasting pan filled with 1 inch of water on ovens center rack. Beat cream cheese until smooth. Add sugar, beat for 1 minute. Beat in eggs, scrape down the sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.
Sprinkle sliced Snicker candy bars over the crust. Pour batter in the pan and place in the water bath. Bake until cake is set around the edges, but still jiggles in the center, about 55 minutes.
Remove cake from the roasting pan, and remove the foil. Place cake on a rack to cool. Cover and chill until firm for 4 hours or up to one day. When ready to serve drizzle top with caramel sauce and top with chopped peanuts. I also add a little drizzle if fudge sauce if I happen to have some on hand