1. Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and wrap the outside with foil if using a water bath.

2. In a medium bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan.

3. Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly.

4. In a large mixing bowl, beat the softened cream cheese until completely smooth.

5. Add the granulated sugar, flour, and salt, then mix until creamy and well blended.

6. Add the eggs one at a time, mixing on low speed after each addition just until incorporated.

7. Mix in the vanilla extract, sour cream, and heavy cream until the filling is smooth.

8. Gently fold in the chopped Snickers bars and pink M&M candies.

9. Pour the cheesecake filling over the crust and smooth the top.

10. Place the pan in a larger roasting pan and add hot water around it if using a water bath.

11. Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle.

12. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 1 hour.

13. Remove the cheesecake and cool completely at room temperature.

14. Chill in the refrigerator for at least 6 hours, preferably overnight.

15. Before serving, drizzle with chocolate sauce and caramel sauce, then top with extra chopped Snickers bars and extra pink M&M candies.

16. Slice and serve chilled.