This Candy Bar Cheesecake has it all! A crunchy chocolate crust, two flavors in the filling, and LOTS of candy bars mixed in and on top! You can use any chocolate-based candy bars you have on hand to make this cheesecake. Please note: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served, so make sure you plan your time accordingly.
Preheat the oven to 350 F. Start heating water to a boil, for the water bath.
Spray a 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil tightly around the outside of the pan, coming up to the top edge. I like to use heavy-duty 18-inch foil, to prevent any water from leaking in to the cheesecake, but if you don’t have 18-inch foil, consider doing 2 overlapping layers of foil to make it more waterproof. Alternately, you can use a disposable foil cake pan, and cut the cheesecake out of it after baking.
Combine the melted butter and Oreo cookie crumbs , and stir them together until the crumbs are the texture of wet sand.
Firmly press the chocolate crumbs into the bottom of the pan—no need to press it up the sides. Refrigerate the pan while you prepare the filling.
Place the room temperature cream cheese in the bowl of a large stand mixer fitted with a paddle attachment. (A hand mixer can also be used.) Beat the cream cheese on medium speed until it is fluffy and free of lumps. Add the sugar and mix it in, then scrape down the bottom and sides of the bowl well.
Add the heavy cream, vanilla, and lemon juice, and blend until smooth and creamy. Finally, add the eggs, and beat just until combined. Scrape down the bottom and sides of the bowl well
Divide the cheesecake batter in half, and stir the melted semi-sweet chocolate into half of the batter. Add about ½ cup of chopped candy bars to each color.
Scrape the plain batter into the prepared crust, and smooth it into an even layer. Pour the chocolate batter on top, and smooth that as well.
Place the pan into a larger pan and pour boiling water into the larger pan until it comes halfway up the side of the cheesecake pan.
Bake the cheesecake for about 45 minutes, until it looks puffed and set around the edges, but the center still jiggles slightly. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove the cheesecake from oven and lift it carefully out of the water bath. Let it finish cooling on the counter, and then refrigerate it for at least 4 hours (overnight is okay.)
Release the sides of the pan, and run a thin metal spatula under the crust to remove it from the bottom. Transfer the cheesecake to your serving plate. Spread a thin layer of chocolate frosting around the sides of the cheesecake, and press the Kit Kat bars into the sides all the way around. Spread the remaining frosting on top of the cake in a thin layer, and sprinkle the top with the remaining chopped candy bars, pressing them gently into the frosting to adhere them. Slice, serve, and enjoy!