Preheat the oven to 375ºF.

Place the graham crackers in a food processor and process until they are fine crumbs. Add in the sugar and the salt and process to combined. Add the butter and pulse until the mixture comes together and looks like wet sand.

Transfer the crumbs to a 9-inch springform pan and press the crumbs down on the bottom and 1 1/2 inches up the sides of the pan. Use the bottom of a measuring cup if needed to make sure the crust is evenly packed. Place in the oven and bake for 7 minutes. Remove and allow the crust to cool.

Increase the oven temperature to 400ºF. Place one rack in the center of the oven and one rack at a lower position.

In the bowl of a stand mixer, beat the cream cheese and sugar until smooth. Add the flour and vanilla and mix to combine. Beat in the cream, then add the egg yolks and full eggs one at a time, scraping down the sides of the bowl as needed. Beat until the mixture is smooth.

Sprinkle the chopped Snickers bars and the peanuts over the bottom of the crust. Pour the cheesecake mixture over them, and use an offset spatula to smooth the top.

Place an ovenproof dish of hot water on the lower oven rack. Place the cheesecake on the middle rack. Bake the cheesecake at 400ºF for 12 minutes, then reduce the heat to 225ºF and continue to bake for another 45 minutes. The cheesecake is done when there is just a little bit of jiggle at the center of the cheesecake when you shake the pan. Turn off the oven and let the cheesecake remain in the oven for another hour. Transfer to the refrigerator to cool completely, preferably overnight.

To make the frosting, beat the cream cheese and butter until light and smooth. Add the powdered sugar, cocoa powder and vanilla and beat until the frosting is smooth. Slowly beat in the cream.

Spread the frosting over the top of the cooled cheesecake. Top with the remaining Snickers bars and peanuts.

Store the cheesecake in the refrigerator.