Directions

Crust Preparation—

1. Preheat oven to 325° F.

2. Take some Oreos and either chop them in a food processor or put them in a bag and crush them.
3. Combine Oreo crumbs with melted butter.
4. Press the mixture into the bottom of a springform pan. I used a deep Pie Plate.
5. Bake for 10 minutes.
6. Prepare a water bath for later use.

Filling—

1. In a mixing bowl, beat cream cheese, sugar, and flour until smooth.
2. Blend in sour cream, peanut butter, and vanilla extract.
3. Add eggs one at a time, mixing just until incorporated.
4. Fold in chopped Butterfingers.
5. Pour the filling over the crust.
6. Place the pan/pie plate in a water bath and bake at 300°F for 1 hour and 25 minutes.

Ganache—

1. ¾ cup of cool whip from an 8 oz. container. (Heat the heavy cream until hot but not boiling.)
2. Melt the chocolate chips in a glass bowl in the microwave.
3. Mix with the remaining cool whip until smooth,
4. Spread ganache over the cooled cheesecake.

Whipped Cream—

1. Beat the Cool Whip, powdered sugar, peanut butter, and vanilla extract until stiff peaks form.
2. Spread the top of the cheesecake over the ganache mixture.
3. Sprinkle additional chopped Butterfingers for garnish.

Chill—

1. Allow the cheesecake to chill in the refrigerator for at least 4 hours or overnight before serving.
2. Enjoy this decadent Butterfinger Cheesecake!  This is very rich so will want to start with a small serving.