Nutella Snickers Pie

Grease the bottom & edges of a 9-inch (23-cm) springform pan.

Grind the cookies into crumbs using a food processor or blender.Melt butter in the microwave and stir into crumbs until moist. Press into the bottom and about 1 ½" up the sides of the prepared pan. refrigerate.

Beat the cream cheese at low speed for 30 seconds with a whisk attachment. Increase speed to medium and slowly add heavy cream. (You want to add slowly to ensure there are no lumps).

Once added, increase the speed to high until the mixture becomes bubbly. Add the powdered sugar and beat until soft peaks form.

Add nutella and beat on medium until soft peaks form (about 30 seconds). Fold in chopped peanuts and chocolate chips and spread into prepared crust. Cover and refrigerate for 4 to 6 hours.

Chill mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Pour the heavy cream into the chilled bowl beat on medium-high until bubbly. Add the powdered sugar and continue beating on high speed until stiff peaks form.

Remove the sides of the springform pan. Sprinkle the top of the pie with peanuts and drizzle on all but 2 tablespoons (30 ml) of the salted caramel. Pipe the whipped cream along the edge creating 10 peaks of whipped cream. Chop the Snickers bar into small pieces, placing a small piece on each whipped cream peak, and then pile the remaining Snickers in the middle of the pie. Drizzle with the remaining salted caramel.