Begin by preheating your oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, combine the cream cheese and sugar. Using an electric mixer, beat on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, vanilla extract, and melted milk chocolate.
Gently fold in your chopped candy bars using a rubber spatula.
Place your springform pan inside a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the springform pan.
Carefully transfer the baking dish to the preheated oven. Bake for approximately 50-60 minutes, until the edges are set and the center has a slight jiggle.
Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about an hour.
After cooling, remove from the water bath and let cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Once chilled, carefully remove from the springform pan, slice into wedges, and serve plain or with additional chocolate drizzle or whipped cream.
