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Butterfinger Cheesecake With Caramel Sauce

Prep
Cook
Serves 12people
Ingredients
Cheesecake:
2 1/2
cup fudge-filled sandwich cookie crumbs, about 30 cookies
8
tbsp unsalted butter, melted
4
(8 oz) pkg. cream cheese, softened
3/4
cup heavy cream, room temperature
1 1/3
cups granulated sugar
3
tsp vanilla extract
3
large eggs, lightly beaten
3
Butterfinger candy bars, coarsely chopped
Topping:
1
Butterfinger candy bar, coarsely chopped
Caramel sauce
Directions
1.
Preheat oven to 350 degrees F. Wrap the outer bottom of a 10-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Fold in the chopped candy bar. Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for for another hour. Remove the cheesecake from the water bath, cool on a wire rack for 30 minutes. Run a small knife around the outer edge of the cheesecake to loosen it from the pan. Remove the sides of the pan. Cool the cheesecake completely, cover, and refrigerate for at least 4 hours or overnight. Just before serving, top of the cheesecake with the remaining candy bar and drizzle with caramel sauce.

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