In a mixing bowl, combine finely crushed Nilla wafers, melted butter, and a pinch of kosher salt. Stir until the mixture resembles wet sand, then press it firmly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to firm up while you prepare the cheesecake filling.

In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract and sour cream until fully incorporated.

Gently fold in the all-purpose flour and additional kosher salt, mixing until just combined. Melt the milk chocolate chips in a microwave-safe bowl, heating in 30-second intervals until smooth. Allow the chocolate to cool slightly before folding it into the cheesecake mixture.

Carefully mix in the chopped mini Snickers, ensuring they're evenly distributed throughout the cheesecake batter. Pour the cheesecake batter over the chilled crust.

Preheat your oven to 325°F (160°C) and bake for 55-60 minutes, or until the center is set but still slightly jiggly.

Once baked, allow it to cool at room temperature for about 1 hour, then refrigerate it for at least 3 hours or overnight. Drizzle the cheesecake with caramel and sprinkle the chopped roasted salted peanuts on top before serving.