Using a 23 cm pie shell, remove fluted rim (reserve for another use) and place pie shell in bottom of 23 cm springform pan. Bake in 180ºC F oven until golden brown. Allow pan to cool, grease sides of pan; set aside. In a mixing bowl, place cream cheese, sugar, vanilla, and 1 egg. With flat beater, mix until smooth. Scrape down sides of bowl with spatula and add 2 eggs. Mix until smooth and completely blended. Cut each Snickers candy bars length-wise once, then cut crosswise into 14 to 16 pieces. Fold Snickers chunks into cream cheese batter with rubber spatula. Pour batter into prepared crust in spring-form pan. Bake in 140ºC F oven for 2 hours. cool completely in refrigerator. Remove from springform pan and place on service plate. Melt caramels with 1 Tb whipping cream in microwave oven. Remove from microwave and blend completely with whisk. Spread caramel on top of cheesecake to within 3 cm of edge. Melt semisweet chocolate morsels with 3 Tb of whipping cream in microwave oven for 30 seconds on high setting. Remove from microwave, blend completely with whisk. Spread on top of cheesecake over caramel to 1 cm of edge. Sprinkle top of cheesecake with chopped peanuts.