Butterfinger / Oreo Crust Cheesecake Recipe

Preparation

1. 1

   Make the Crust

   Preheat the oven to 350°F (175°C). Crush the Oreo cookies in a food processor until finely ground. Melt the butter and mix it with the crushed Oreos. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.

2. 2

   Prepare the Filling

   In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar, and mix until combined. Add in vanilla extract, and then beat in the eggs one at a time, mixing well after each addition. Stir in the peanut butter until fully incorporated.

3. 3

   Add Candy

   Chop the Butterfinger bars into small pieces and fold them into the cheesecake mixture.

4. 4

   Combine and Bake

   Pour the cheesecake filling over the cooled Oreo crust. Bake in the preheated oven for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for an hour.

5. 5

   Chill

   Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.

6. 6

   Serve

   Before serving, whip the heavy cream until soft peaks form, and spread it over the cheesecake. Garnish with additional chopped Butterfinger if desired.