Tamari

Preheat your oven to 325F, line a standard loaf pan (8.5 x 4.5 inches). pan with parchment paper and set aside.

Place your Oreo Cookies in your food processor or blender and grind up until very fine.

Add the melted butter and pulse until combined.

Transfer the gluten-free oreo crust to your prepared pan and spread out evenly with a small offset or the bottom of a metal measuring cup.

Bake in your 325F for 12 minutes.

Remove from the oven and allow to cool for a few minutes.

DO NOT turn your oven off - Reduce the temperature to 300F.

Combine the room temperature cream cheese and brown sugar in the bowl of your mixer and mix until light and fluffy (around 2 minutes).

Turn off the mixer, scrape down the sides with a flexible spatula. Make sure there are no large lumps of cream cheese batter.

Add the sour cream and vanilla extract and mix to combine. Beat in the eggs and the egg yolk one at a time, just until combined; do not overmix once you’ve added the eggs.

Turn off your mixer and with a flexible spatula fold everything together (this is to make sure everything has been incorporated fully)

Sprinkle the prebaked Oreo crust with chopped-up Snickers and top with the cheesecake batter.

Place in your 300F oven and bake until the cheesecake is set around the edges but is still a bit jiggly in the center, 24 - 26 minutes.

Turn off the oven and allow the cheesecake to cool in the oven for 30-45 minutes. Remove from the oven and cool completely at room temperature before transferring it to the fridge.

In a saucepan, stir the sugar and warm water together until dissolved, keeping the sides of the pan as clean as possible.

Carefully bring the sugar and water mixture to a simmer without stirring. Allow to simmer under supervision until it reaches a copper/iced tea color - this depends on your stove. This can take anywhere from 5 minutes to 10 minutes.

Remove the pan from heat and carefully add the room temperature heavy cream little by little. Please be careful because the mixture will bubble up and may splatter. Once all the liquid has been added, add the butter and whisk vigorously until it is combined.

Return the salted caramel sauce to the stove on low heat for a minute bring back to a low simmer and whisk to combine. IF your caramel looks broken or gritty, you can save it with a squeeze of lemon juice (like a teaspoon or less!). Whisk in the vanilla and kosher salt.

Allow your caramel sauce to cool completely at room temperature before topping the Snickers Cheesecake. Store any leftover caramel sauce in an airtight container in the refrigerator for up to 7 days.

You have two options when it comes to decorating this snickers cheesecake. Option 1 is to slice it before decorating each individual slice or you can decorate the entire baked cheesecake. No matter which option you choose, the cheesecake and the caramel sauce must be cooled before doing so. A cold cheesecake is easier to cut than one that had barely had any time to set up.

Top the cheesecake with a caramel layer and then top with chopped-up mini snickers bars. If you would like to take this baked dessert to the next level, top it with some melted chocolate or chocolate sauce and salted peanuts.