Step 1: Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes.
Step 2: In a large bowl, beat the softened cream cheese and sugars until smooth and creamy. Ensure no lumps remain.
Step 3: Add the pumpkin puree, vanilla, and spices. Mix until fully combined, scraping the sides of the bowl.
Step 4: Add eggs one at a time, mixing on low speed just until combined. Do not overmix.
Step 5: Gently fold in 1.5 cups of the chopped Snickers bars using a spatula.
Step 6: Pour the batter over the crust. Place the pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
Step 7: Bake for 75-80 minutes or until the edges are set and the center has a slight jiggle.
Step 8: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and cool completely at room temperature.
Step 9: Refrigerate for at least 6 hours or overnight. Before serving, top with remaining Snickers and caramel sauce.