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.
Prep Time: 45 minutes
Cook Time: 2 hours 35 minutes
Total Time: 3 hours 20 minutes + cooling
Servings: 12-14 slices
Enjoy your slice of heaven with this Butterfinger Cheesecake, perfect for any special occasion or as a treat to sweeten the everyday moments!

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