How to make Butterfinger Cheesecake
Ingredients
25 Oreo cookies, finely crushed (I use food processer)
5 tablespoons butter, melted
4 (8-ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons heavy whipping cream
1 1/2 teaspoons vanilla extract
5 eggs
4 (2.1-ounce) Butterfinger candy bars, coarsely chopped
Topping
1 (2.1-ounce) butterfinger candy bar, coarsely chopped
Caramel or Butterscotch ice cream topping
Instructions
Preheat oven to 325 degrees.
Stir together cookie crumbs and melted butter in a medium bowl. Press into the bottom and 1-inch up the sides of a 9-inch springform pan. Place in refrigerator until needed. (I like to wrap foil around the bottom to prevent any batter from leaking out.)
In a large mixing bowl using an electric mixer, beat cream cheese and sugar until smooth.
Beat in cream and vanilla.
With mixer on low, beat in eggs one at a time, beating just until mixed in.
Stir in candy bars and pour batter into the springform pan. Place on a baking sheet and bake for 60 to 70 minutes or until center is almost set. There should still be a little jiggle in the middle when you shake the pan.
Let cool on counter for 10 minutes and then run a knife around the edges and remove the sides of the pan. Cool 1 hour and then refrigerate overnight.
To serve, sprinkle remaining crushed butterfinger on top and drizzle with caramel sauce.