Prep Time: 15 min. • Cook Time: 55 min. + 10 hrs. cooling time
Heat oven to 350°F. Grease bottom only of 9-inch springform pan. Wrap outside of pan with foil, extending foil at least 2 inches up pan sides.
Prepare brownie mix following package directions. Spread in bottom of prepared springform pan.
Bake 35 to 40 minutes or until brownie is pulling form side of pan and starting to crack.
Meanwhile, prepare cheesecake layer:
Beat cream cheese, sugar and vanilla in large mixer bowl until blended. Add eggs, one at a time, beating well after each addition. Spoon gently over brownie layer immediately after removing brownie from oven.
Place cheesecake in water bath* and return to oven. Continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. Immediately loosen cheesecake from sides of pan with a knife.
Cool about 3 hours. Cover; refrigerate 6 to 8 hours or until thoroughly chilled. Remove side of pan.
Prepare Ganache Drizzle:
Remove wrappers from milk chocolates. Coarsely chop nuggets and place with whipping cream in small, microwave-safe bowl. Reserve some chopped chocolate for garnish.
Microwave at medium (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating until chocolate is melted and smooth when stirred. Cool slightly.
To serve, drizzle each cheesecake slice with Ganache Drizzle. Top with sweetened whipped cream and sprinkle with chopped candy bar pieces. Refrigerate leftover cheesecake and drizzle.