Beat cream cheese, icing sugar and peanut butter together until smooth. In a separate bowl, whisk the cream until it is nice and thick, then fold into the cream cheese mixture. Lastly, using a food processor, chop the Snickers into small pieces (make sure you do this when they are frozen or you will be left with a sticky mess!). Gently stir in half of the Snickers and retain the other half for later. Spoon on to the base (it's very thick) and then refrigerate for at least 4 hours (overnight is better) until it is firm to the touch (please note that even after overnight refrigeration, the cheesecake never becomes rock hard, just firmer).