M&M Cheesecake
1. Prepare the Graham Cracker Crust:
Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick baking spray. Line with a 9-inch parchment paper circle and spray again.
In a food processor, blend graham crackers into fine crumbs. Add brown sugar and melted butter, and blend until combined.
Pour the crumbs into the pan. Press the crumbs halfway up the sides of the pan with your hands, then use the bottom of a measuring cup to compact the crust.
Bake for 11 minutes.
2. Make the Cheesecake Filling:
Start the cheesecake once the crust is done baking. Prepare hot water for the water bath.
In a mixer, beat cream cheese on high speed for 1 minute. Scrape the bowl and add sugar, then beat on high for another 1 minute.
Add sour cream, heavy cream, vanilla, and salt. Mix on medium speed until smooth.
Crack eggs into a separate bowl. Slowly add eggs one at a time on low speed, mixing well after each addition. Scrape the bowl as needed.
Gently fold in mini and regular M&M’s using a rubber spatula. Note that the colors will swirl.
Pour the batter over the cooled crust.
3. Bake the Cheesecake:
Prepare a water bath using one of the following methods:
Place the springform pan in a 10-inch cake pan. Place the cake pan in a roasting pan and fill with hot water halfway up the cake pan. This prevents water from getting into the crust.
Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan and fill with hot water halfway up the pan. This method can sometimes leak water into the crust.
Bake for 70-85 minutes, or until edges are set and the middle has a slight jiggle.
Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 30 minutes.
Transfer to a cooling rack and let cool completely. Wrap in aluminum foil and refrigerate for at least 6 hours or overnight.
