CRUST:

8 oz. chocolate wafers, finely crushed
1/2 stick butter, melted

Mix together well and pat firmly into a 9 inch springform pan. Refrigerate while mixing cake.

CHEESECAKE:

32 oz. cream cheese, softened
1 c. sugar
4 eggs
1 tbsp. vanilla
3 oz. semi-sweet chocolate, melted
6 oz. roasted peanuts
12 oz. caramels, melted
12 oz. fudge topping

Mix cream cheese and sugar with a mixer until well blended. Add eggs and mix until smooth. Add vanilla and chocolate. Mix until color is consistent throughout. Remove crust from refrigerator and spread with peanuts evenly over crust. Spread caramel evenly over nuts. Pour cake mixture into pan and bake at 325 degrees until firm, about 50 minutes. Remove from oven and refrigerate several hours before removing from pan. Place on large plate and pour fudge topping evenly over cake. Crust may be very chewy, but good!