Stir together graham crackers and 1/4 cup sugar in bowl. Drizzle in butter, and stir well with fork. Press evenly into 10-inch springform pan.
Beat cream cheese and 1 1/2 cups sugar at medium speed until softened and fluffy. Add vanilla and salt, and blend. Add eggs one at a time on lowest speed. Pour over crust.
Chop 10 candy bars. Combine with 2 tablespoons milk. Cook and stir over very low heat until smooth. Spoon over cheesecake batter in parallel stripes. With a knife, cut across the strips to swirl melted candy into batter. Bake at 350° for 1 hour or until done. Edges should be firm and center should move slightly. Cool 10 minutes.
Chop remaining 6 candy bars, and melt with remaining 2 tablespoons milk over low heat. Beat together with 2 cups sour cream and remaining 1/4 cup sugar. Spread sour cream mixture over cheesecake. Bake at 350° for 10 minutes. Remove from oven, and drizzle remaining 2 tablespoons sour cream in a decorative pattern. Return to oven for 3 minutes. Refrigerate immediately. May serve with whipped cream and whole or sliced candy bars for decoration.
Cut a tiny hole in the corner of a plastic sandwich bag to drizzle decorative sour cream, or just spread over top circle of cake, as we did here.
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