
For the crust you need:
- 16 nutter butter cookies
- 1/4 cup melted butter
For the filling you need:
- 8 oz. cream cheese softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 tablespoon AP flour
- 6 fun size Butterfinger chocolate bars

- Preheat your oven to 325 degrees. I’m using a cake pan for this and I just sprayed it with baking spray. I don’t have a food processor so i just put the nutter butter cookies in a big zip loc bag and crushed them that way BUT if you have a food processor that would probably be easier. Once it was all crushed i combined the crumbs with melted butter and pressed it into the cake pan and set aside.
- In a stand mixer, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Chop the butterfingers and add to the cheesecake mixture.
- Pour over the top of nutter butter crust and bake for 30 minutes or until cheesecake has set.
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