butterfinger cheesecake + nutter butter crust

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.