Cheesecake with Caramel Drizzle

Preheat oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat the cream cheese and granulated sugar together until smooth. Add the sour cream, eggs, and vanilla extract, and beat until fully incorporated.
Fold in 1 1/2 cups of crushed Butterfinger candy bars into the cream cheese mixture.
Pour the cheesecake batter over the crust in the springform pan, spreading it evenly.
Bake for 50-60 minutes, or until the center is set and the top is lightly browned.
Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the cooled cheesecake.
Drizzle the cheesecake with caramel sauce and sprinkle with the remaining crushed Butterfinger candy bars before serving.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes

Kcal: 480 kcal | Servings: 12 servings