For the Crust:

1. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
2. Press into the bottom and up the sides of a 9-inch springform pan.
3. Place in the refrigerator to chill for one hour.

For the Filling:

1. In a small bowl, mix together peanut butter and caramel sauce until smooth. Set aside.
2. Place a metal mixing bowl and your mixer whisk attachment in the freezer for about five minutes. Remove from freezer and pour whipping cream and powdered sugar in cold bowl.
3. Using your electric mixer, beat with the cold whisk attachment on high speed until a stiff whipped cream is formed. Scrape the whipped cream into a bowl and place in the refrigerator.
4. Place cream cheese in the same mixer bowl and beat on medium speed with the whisk attachment until smooth.
5. Scrape the sides of the bowl and add the sweetened condensed milk.
6. Beat on medium until blended and smooth.
7. Remove whipped cream from the refrigerator and fold into the cream cheese mixture until smooth and combined.
8. Gently fold in chopped Snickers bars.
9. Spread half of the cheesecake filling into prepared pan.
10. Drizzle with caramel/peanut butter mixture.
11. Top with remaining filling and spread to smooth.
12. Refrigerate pie for several hours or overnight until firm and set.
13. Top with additional chopped candy and caramel sauce before serving.