Ingredients:

  • 22 regular Oreo cookies, crushed (not Double-Stuf)
  • 5 tablespoons unsalted butter, melted
  • 24 ounces full-fat brick cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3/4 cup full-fat sour cream or yogurt, at room temperature
  • 1/2 cup 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:

  1. Preheat your oven to 350°F (177°C) and adjust the oven rack to the lower third position.
  2. Lightly grease a 9-inch springform pan with nonstick cooking spray and set aside.
  3. In a food processor or blender, pulse the whole Oreos until they reach fine crumbs—about 2 cups packed or 250g.
  4. Combine Oreo crumbs with melted butter in a medium bowl; mix well.
  5. Press this mixture tightly into the bottom and up the sides of your prepared pan.
  6. Wrap aluminum foil around the bottom and outside of the springform pan to prevent leakage.
  7. Bake crust for about 10 minutes then allow it to cool slightly as you prepare your filling while keeping the oven on.
  8. Using an electric mixer fitted with a paddle attachment
  9. Add sour cream
  10. On low speed
  11. Gently fold in 3/4 of your chopped Butterfingers using a rubber spatula.
  12. Prepare an easy water bath by boiling enough water in advance—it should be about 1 inch deep for your roasting pan (see notes below).
  13. Pour cheesecake batter onto cooled crust in springform pan; smooth out evenly using a spatula.
  14. Place this springform pan inside a larger roasting pan then carefully pour hot water into roasting pan before placing it all in preheated oven (or place pans together first).
  15. Bake cheesecake for approximately 50–60 minutes or until edges are set but center has slight jiggle remaining.
  16. Turn off oven after baking; open door slightly to let steam escape while letting cheesecake cool inside for another hour.