Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (113g) unsalted butter, cold and cubed, plus more for greasing
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 2-3 tablespoons ice water
  • 16 ounces (450g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 6 ounces (170g) white chocolate, melted and cooled slightly
  • 1 cup (150g) chopped fresh strawberries, plus extra for garnish (optional)
  • 6-8 fun-size Snickers bars, chopped (about 1 ½ cups)
  • 2 tablespoons heavy cream (optional, for drizzling on top of the chocolate)

Instructions:

  1. Prepare the Shortbread Crust: Combine flour, butter, sugar, and salt in a food processor or by hand. Pulse until mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Press into the bottom of the prepared pan and prick with a fork. Chill for at least 30 minutes.
  2. Bake the Crust: Bake the crust at 350°F (175°C) for 15-20 minutes, or until lightly golden brown. Let cool completely.
  3. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract. Gently fold in the melted white chocolate and chopped strawberries.
  4. Assemble and Bake: Pour the cheesecake filling over the cooled crust. Sprinkle the chopped Snickers bars evenly over the top.
  5. Bake the Cheesecake: Bake at 325°F (160°C) for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
  6. Cool and Chill: Let the cheesecake cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing and serving.