Ingredients
2 cups chocolate wafer crumbs (about 35 wafers)1/3 cup butter, melted4 packages (8 ounces each) cream cheese, softened1 cup sugar3 tablespoons heavy whipping cream1-1/2 teaspoons vanilla extract5 large eggs, lightly beaten3 Butterfinger candy bars (2.1 ounces each), frozen and choppedTOPPING:1 Butterfinger candy bar (2.1 ounces), frozen and chopped2 tablespoons butterscotch ice cream topping
Preparation
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.
