MAKES:12 servings MAKES: 12 servings 1/3 cup butter, melted 1-1/2 teaspoons vanilla extract 3 Butterfinger candy bars (2.1 ounces each), frozen and chopped 2 tablespoons butterscotch ice cream topping In a little bowl, combine the wafer crumbs and butter. Press onto underneath and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside.(Image: https://i.ytimg.com/vi/Fok5x3A4ij0/maxresdefault.jpg) In a big bowl, beat cream cheese and sugar until clean. Beat in cream and vanilla. Add eggs; defeat on low quickness just until mixed. Fold in chopped candy bars. Pour into crust. Place skillet on a cooking sheet. Bake at 325° for 60-70 a few minutes or before center is almost set.(Image: https://i.pinimg.com/736x/6e/d9/0f/6ed90f280d776103f4e4bfcc7f6dd23b.jpg) Cool on a cable rack for 10 minutes. Carefully operate a knife around edge of skillet to loosen; awesome 1 hour longer. Refrigerate overnight. Sprinkle chopped bag of chips over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers. Yield: 12 servings. Please Log In or Join to add a rating and review. Any changes to your rating or review can look where you originally published your review “This was my first-time creating a cheesecake and this recipe was really easy!!! At the time I couldn't discover chocolate wafers so I required two pre-made chocolates pie crust and popped them right into a bag and smashed them up almond cake with almond flour a roller! It's a lot easier this way!!!” “I really like this recipe. I actually cooked my cheesecake at 300 for about 80 moments and it prepared perfectly. Make sure to let it great for at least 1 hour and refrigerate 24 hours. It will flavor better. Also, I added more butterfingers towards the formula and melted butterscotch chips over the top, plus used delicious chocolate graham crackers instead of the wafers.” “Mine turned out a little undercooked in the guts but still excellent. I'm not really a big lover from the delicious chocolate wafer cookie crust though. The butterfinger flavor seemed great to me, and I loved the butterscotch on top!” Reviewed December. 28, 2010 “I produced this cheesecake for Christmas and it went over perfectly. I did add 4 butterfingers towards the batter and still left from the butterscotch topping. General, a good recipe.” Analyzed Jun. 20, 2010 “OK THEREFORE I MANAGED TO GET 2 MORE TIMES SINCE MY LAST REVIEW AND DOUBLED THE AMOUNT OF BUTTERFINGER FROM 3 TO 6 INSIDE AND IT WAS Great AND EVERYBIT AS EFFECTIVE AS I WANTED It all TO BE! ” Reviewed May. 31, 2010 “AFTER MAKING A FEW OTHER OF THE CHEESECAKES, I REALLY THOUGHT THIS ONE WILL BE MY FAVORITE. I CAME ACROSS THAT THE RECIPE ITSELF WAS GREAT! THE THING I HAD A CONCERN WITH WAS WHEN IT HAD BEEN FINISHED THE BUTTERFINGER FLAVOR JUST WASN'T STRONG ENOUGH, ALMOST NON-EXISTANT. TODAY I AM GOING TO ATTEMP THIS CHEESECAKE AGAIN, HOWEVER I AM GOING TO DOUBLE THE QUANTITY OF BUTTERFINGER INSIDE OF THE CHEESECAKE.” Similar Recipes Send connect to this recipe to a pal, plus a personal message. Receive fresh recipes and fan favorites for daily inspiration! Continue with Facebook I am more than 13 years old Recipe of the Day Newsletter: New formulas and enthusiast favorites delivering daily inspiration!