Butterfinger Cheesecake

1. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
2. In a mixing bowl, combine the crushed cookies and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
4. Add the flour and mix until fully combined.
5. Add the sour cream and vanilla extract, mixing until smooth.
6. Add the eggs one at a time, mixing on low speed after each addition until just combined.
7. Gently fold in the chopped Butterfinger candy bars.
8. Pour the cheesecake filling over the crust in the prepared pan and spread it into an even layer.
9. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
10. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
11. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
12. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Prep Time: 30 minutes | Cooking Time: 45-50 minutes | Total Time: 5 hours

Kcal: 450 kcal | Servings: 12 servings