Butterfinger Cheesecake

Butterfinger Cheesecake
By: Linda West Eckhardt

Crust:
1 cup graham cracker crumbs
¼ cup granulated sugar
1 (2.16oz) Butterfinger candy bar, crushed in the food processor
¼ cup unsalted butter, melted

Filling:
16oz (2 packages) cream cheese
2 teaspoons vanilla
1 ¼ cups granulated sugar
3 large eggs
1 cup sour cream
1 (2.16oz) Butterfinger candy bar, crushed in food processor

Prepare to Bake: Arrange rack in the middle of the oven and preheat it to 350 degrees. Place the eggs for the filling in a bowl of hot tap water.

Make the Crust: Combine the graham cracker crumbs, sugar, and Butterfinger crumbs in a 9-inch springform pan. Drizzle the melted butter over all and stir to mix. Press down with the back of a spoon to form a crust that covers the bottom and comes 1 ½ inches up the side of the pan. Bake for 6 minutes, then set aside.

Make the Filling: Add the cream cheese to the mixer bowl and whip to soften, adding the vanilla, sugar, eggs (one at a time), and the sour cream. Fold in half the crushed Butterfinger bars and pour the mixture into the crust.

Bake the Cake: Bake the cake until the center is set, 40-55 minutes. Turn off the oven. Leaving the door slightly ajar (be careful with this step if you have small children), leave the cheesecake in the oven for 1 hour. Remove from the oven and sprinkle with remaining crushed Butterfinger bars. Refrigerate, covered.

To Serve: Remove the sides of the pan and place the cake on a serving plate, leaving the bottom of the pan in place. Cut into thin slices and serve.