Butterfinger Candy Bar Cheesecake

Step 1

Preheat oven to 300°.

Step 2

Wrap springform pan in foil (for best results use heavy duty foil), making sure to come up the sides. One large sheet is the way to go. This will prevent the water from getting in your pan.

Step 3

Cut strips of parchment paper to fit around the 10-inch springform pan.

Step 4

Spray the pan with non stick cooking spray, press parchment paper to the sides and spray the paper. Set aside.

Step 5

In the bowl of a food processor, add the chocolate teddy graham cookies, sugar, and butter.

Step 6

Pulse until the cookies become fine crumbs.

Step 7

Press mixture onto the bottom and 1 inch up the sides.

Step 8

Bake 6 minutes, remove from oven. LEAVE OVEN ON.

Step 9

In a large mixing bowl, beat cream cheese, brown sugar, and peanut butter until creamy.

Step 10

Add eggs and egg yolks, one at a time, beating just until combined after each addition.

Step 11

Stir in the heavy whipping cream and candy bars.

Step 12

Pour into prepared 10-inch springform pan on top of the crust.

Step 13

Place cheesecake (springform pan) in a baking pan with a 2 inch rim into the oven. Add hot water to the baking pan 2 inches deep.

Step 14

Bake 1 hour and 15 minutes. The cheesecake should be set around the edges and wobbly in the center.

Step 15

Turn off the oven, leave the cheesecake in the oven with the door closed 1 hour.

Step 16

Remove cheesecake from the oven , remove foil and parchment paper, and place on a cooling rack until the cheesecake comes to room temperature.

Step 17

Cover with plastic wrap and refrigerate several hours (preferably overnight).

Step 18

Sprinkle top of cheesecake with chopped candy bars.

Step 19

Spoon peanut butter in a microwave safe bowl, heat in 10 second increments until the peanut butter is melted.

Step 20

Spoon or transfer to a squeeze bottle the melted peanut butter, drizzle over cheesecake in a back and forth motion.