Butterfinger Cheesecake

• 2 cups chocolate wafer crumbs (about 35 wafers)
• 1/3 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons heavy whipping cream
• 1-1/2 teaspoons vanilla extract
• 5 large eggs, lightly beaten
• 3 Butterfinger candy bars (2.1 ounces each), frozen and chopped
• 1 Butterfinger candy bar (2.1 ounces), frozen and chopped
• 2 tablespoons butterscotch ice cream topping

1. 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.
2. 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
3. .
4. Bake at 325u0b0 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.
5. Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.

chocolate wafer crumbs, butter, cream cheese, sugar, heavy whipping cream, vanilla, eggs, butterfinger, butterfinger, butterscotch ice cream topping

Taken from www.tasteofhome.com/recipes/butterfinger-cheesecake/ (may not work)