01 -
Smash cookies into crumbs with a rolling pin while sealed in a sturdy bag, or use a food processor to grind them up.
02 -
Stir together the crumbs and melted butter until well blended.
03 -
Firmly press the crumb mixture onto the bottom of your springform pan.
04 -
Put the pan in the fridge and let the crust chill for about 30 minutes.
05 -
Melt the chocolate chips over medium heat in a pan while stirring continuously so they don’t burn.
06 -
Take the pan off the stove and let the melted chocolate cool down a bit.
07 -
Use an electric mixer to beat cream cheese, powdered sugar, and vanilla until silky and smooth.
08 -
Slowly add the cooled chocolate to the whipped cream cheese, mixing until everything’s smooth.
09 -
Gently mix the chopped Snickers into your creamy chocolate mix.
10 -
In a small bowl, mix a little of the chocolate filling with a few drops of pink food coloring and stir well.
11 -
Gradually stir the pink mix back into the main filling until you’re happy with the color.
12 -
Whip the heavy cream until stiff peaks form.
13 -
Carefully mix the whipped cream into the pink filling until just blended, making sure not to overdo it.
14 -
Pour the pink filling onto the crust, then smooth the surface with a spatula.
15 -
Cover the pan with plastic wrap and let it chill in the fridge for at least 4 hours, or until firm.
16 -
Take the cheesecake out of the pan once it’s completely set.
17 -
Top with whipped cream, M&Ms, and extra Snickers chunks if you want.