Butterfinger Cheesecake — Simple to make & Scrumptious!

Butterfinger Cheesecake

Ingredients

2 cups chocolate wafer crumbs
1/3 cup butter, melted
4 — 8 oz. packages cream cheese, softened
1 cup sugar
3 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
5 large eggs, lightly beaten
3 — 2.1 oz. Butterfinger candy bars, frozen and chopped

Topping:
1 — 2.1 oz. Butterfinger candy bar, frozen and chopped
2 tablespoons butterscotch ice cream topping

Directions

~In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside.

~In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet.

~Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

~Refrigerate overnight.

~Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.

~Makes 12 servings.