Butterfinger Cheesecake Recipe

Ingredients:

For the Crust:
2 1/4 cups Oreo crumbs
4 tbsp salted butter, melted

For the Filling:
24 oz cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
3/4 cup sour cream, room temperature
1/2 cup peanut butter
1 tsp vanilla extract
4 large eggs, room temperature
1 1/2 cups chopped Butterfingers
For the Ganache:
6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream
For the Whipped Cream:
3/4 cup heavy whipping cream
1/2 cup powdered sugar
2 tbsp peanut butter
1/4 tsp vanilla extract

Garnish:
Chopped Butterfingers

Directions:
Crust Preparation: Combine Oreo crumbs with melted butter, press into the bottom of the pan, and bake at 325°F for 10 minutes. Set up for a water bath to use later.
Filling: In a mixing bowl, beat cream cheese, sugar, and flour until smooth. Blend in sour cream, peanut butter, and vanilla. Add eggs one at a time, mixing just until incorporated. Fold in chopped Butterfingers. Pour the filling over the crust and place the pan in a water bath. Bake at 300°F for 1 hour and 25 minutes.
Ganache: Heat the heavy cream until hot but not boiling. Pour over chocolate chips and let sit for a few minutes, then stir until smooth. Spread the ganache over the cooled cheesecake.
Whipped Cream: Whip the heavy cream, powdered sugar, peanut butter, and vanilla until stiff peaks form. Decorate the top of the cheesecake with the whipped cream and sprinkle additional chopped Butterfingers for garnish.
Chill: Allow the cheesecake to chill in the refrigerator for at least 4 hours or overnight before serving.