Peanut Butter Butterfinger Cheesecake Recipe

Adjust oven rack to the lower third position and preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.

In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in a medium-sized bowl.

Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick.

Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. Bake the crust for 7 to 8 minutes. Allow to slightly cool while preparing the filling.

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl for about 3 full minutes until the mixture is smooth and creamy.

Add the sour cream, peanut butter, and vanilla, beat until combined. At low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after adding the eggs.

Using a rubber spatula or large wooden spoon, fold in ¾ of the chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.

Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place it into the oven.

Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.

Bake for 50 to 60 minutes or until the center is almost set.

Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour.

Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).

Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter.

Cut into slices and serve chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.