Butterfinger Cheesecake

By sherryl61

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 2 Tbsps. sugar, and 1/2 cup sugar
• 6 Tbsps. butter, melted
• 3 8-oz. packs cream cheese, softened
• 2 eggs
• 2 Tbsps. sour cream
• 1 Tbsp. vanilla extract
• 3/4 cup white chocolate chips
• 2 tsps. shortening
• 1 3/4 cup crushed Butterfinger candies
• 8 oz. whipped topping
• 1/2 cup peanut butter chips

Details

Preparation time 20mins
Cooking time 240mins
Adapted from minibaker.com

Preparation

Step 1

To make the crust, combine cracker crumbs, 2 Tbsps. sugar, and butter in a bowl, and mix until combined.

Spoon mixture evenly into 24 cupcake liners, and press down. Set aside.

To make the cheesecakes, beat 2 packs cream cheese and 1/2 cup sugar in a large bowl, until fluffy.

Add in eggs, sour cream, vanilla extract, and beat well.
In a microwave-safe bowl, add white chocolate chips and 1 tsp. shortening. Heat for 30-second intervals, and stir until chocolate is melted and smooth.

Add melted chocolate to cream cheese mixture, and add 1 cup crushed Butterfingers. Stir well to mix.

Fill each cupcake liner with cheesecake mixture. Bake in oven at 350 °F for 18 to 22 minutes. Remove and let cool for 15 minutes.

To make the mousse, beat 1 pack cream cheese until creamy.

In a microwave-safe bowl, add peanut butter chips and remaining shortening. Heat for 30 to 45 seconds, and stir until smooth.

Add melted chips to cream cheese, and mix. Add in whipped topping, and fold mixture well.

Spread 1 Tbsp. of mousse on top of each cake. Top with remaining crushed Butterfingers.

Refrigerate for a few hours. Serve, and enjoy!