Butterfinger Cheesecake
Filling:
1.5 cups crushed Butterfingers bars
3 (8 oz.) pkg. cream cheese, room temp.
1 cup sugar
2 Tbsp. vanilla extract
1 cup sour cream
4 large eggs
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Crust:
1.5 cups graham cracker crumbs
3/4 stick unsalted butter, melted
1/8 cup packed golden brown sugar
scant 1 tsp. vanilla extract
Chocolate Glaze:
5 oz. chocolate (semisweet)
5 oz. heavy cream (or a bit less)
Crushed Butterfingers |
For crust:
Preheat oven to 350°. Butter 9 inch springform pans.
Blend all ingredients in processor until moist. Press onto bottom and 2
inches up sides of pan.
For cheesecake:
Beat cheese, sugar and vanilla in large bowl until well
blended. Beat in sour cream. Beat in eggs 1 at a time. Add 1.5 cups
of crushed candy. Pour into crust.
Bake cake until golden on top, cracked around edges and
just set in center (a little over an hour). Transfer to racks; let
cool.
Meanwhile, coarsely chop chocolate and place in med. bowl.
Heat cream and just when boiling pour over chocolate. Let sit one minute,
then stir until smooth.
Take 1/3 of mixture and put in ziplock bag, put aside.
Put the remaining 2/3 chocolate mixture in the fridge for about 10 minutes
to thicken.
Pour/spread chocolate mixture over cake. Then sprinkle
crushed Butterfingers over the chocolate glaze. Finally, snip an end of
the ziplock and drizzle the chocolate glaze over the candies.
Chill over night.
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