Snickers Cheesecake

1 pk (9-oz) chocolate wafer cookies
4 tablespons butter, melted
3 pk (8-oz) cream cheese, softenened
1 cup sugar
4 eggs
1 tb vanilla extract
2 c heavy cream
1 1/2 lb snack-size Snickers bars, each cut into sixths
Fudge Topping

Preheat oven to 325 degrees. 
In a food processor, grind cookies into fine crumbs. 
Add butter and process until well blended. 
Press into bottom and about 1 inch up sides of a 9-1/2-or 10-inch springform pan. 
In a large bowl, beat together cream cheese and sugar with an electic mixer on medium speed until smooth, 1 to 2 minutes. 
Beat in eggs, one at a time. 
Beat in vanilla and 1 cup cream, beat 3 to 4 minutes. 
Fold in 1-1/2 cups cut-up Snickers pieces. 
Turn into a crumb-lined pan. 
Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. 
Let cool to room temperature. 
Sprinkle remaining candy pieces over top of cheesecake. 
Refrigerate at least 4 to 5 hours before serving. 
Run a knife around edge of pan to loosen cake and remove springform side of pan. 
Just before serving, drizzle Fudge Topping over cake. 
Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice.