TGIF!! Tipsy Pots & Snickers Bar Cheesecake!!

TIPSY POTS INSTRUCTIONS:
I simply love these and you will to...They are so simple and easy to make..

First pick a spot in the lawn where you want the Tipsy Pots to go. Remove the sod & drive a 66" long piece of re-rod (Get at Menards) into the soil two feet, then surrounded the rod with newspaper to help prevent weeds from coming up through the mulch. It's important to pound the rod into the soil at least two feet so that the rod will support the weight of the pots when full.
Then place a 12" round clay pot at the base, threading the re-rod through the drainage hole. You must fill the pot full of soil at this point so that the next pot has something to sit on. Press the soil down and water it in to firm it up a bit. Use 10" pots for the remainder of the tower, although you can also use pots in ascending sizes. Thread the second pot through it's drainage hole and tilt it to one side so that the base of the 10" pot is resting on the soil.
The next three pots will be threaded onto the rod and tilted on opposite sides of each other so that the weight is distributed evenly.

These three pots will have their bottoms resting on the rim of the pot below as shown in the picture. When planting,make sure you leave a 1" to 1-1/2" space at the top of each pot so that when you water, the soil does not run out of the pot along
with the water. I found that mulching the tops of the pots will help prevent this also. I prefer to mulch clay pots anyway to help conserve moisture as clay pots tend to dry out quickly in the summer heat. When watering, water slowly, allowing the water to be absorbed by the soil before adding more water. A layer of mulch on the ground, over the newspaper finishes it off beautifully..

Snickers Bar Cheesecake

1 (9 ounce) package chocolate wafer cookies
4 tablespoons butter, melted
24 ounces cream cheese, softened, each
8-ounce block cut into sixths
1 cup granulated sugar
4 eggs
1 tablespoon vanilla extract
2 cups heavy cream, divided
1 1/2 pounds Snack-size Snickers bars

Heat oven to 325 degrees F. In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press into bottom and about 1 inch up sides of a 9- or 10-inch springform pan.

In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in vanilla extract and 1 cup of the cream; beat 3 to 4 minutes. Fold in 1 1/2 cups cut-up Snickers pieces. Turn into a crumb-lined pan. Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room temperature.

Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving.

Run a knife around edge of pan to loosen cake and remove springform side of pan. Just before serving, drizzle fudge topping over cake. Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice.