Peanut Butter Butterfinger Cheesecake
Creamy, rich peanut butter cheesecake filled with crushed Butterfinger candy bars and topped with peanut butter drizzle. This is one incredibly indulgent dessert!
Ingredients
Crust
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
Filling
- 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
- 1/2 cup (125g) creamy peanut butter*
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 12 fun-size or 5 regular-size Butterfinger candy bars, chopped
- optional: 1/4 cup melted peanut butter for drizzling
Instructions
- Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Lightly grease a 9-inch springform pan with nonstick cooking spray. Set aside.
Make the crust: In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of prepared pan. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. This helps prevent leakage.
