I am happy to read about your cheese cake experiments - I've thought about the cupcake cups, too, though I haven't solved the logistics of the bottom crust: How did you do it?

I am also determined to perfect the snickers cheesecake, because I know I can make a better one - less peanuts in the crust (though I liked the peanut sprinkles on top), less baking time, a milder caramel sauce. It wasn't too chocolately for me, because things can't be, but I understood it was for you? I think I'd keep it as chocolately, but maybe it also needs something to off-set the chocolate. I had thought about doing the usual sour creme topping, and will maybe test that next time.