Butterfinger Caramel Crunch Cheesecake

Instructions:

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a springform pan. Bake the crust for 10 minutes, then let it cool completely.

Make the Peanut Butter Filling: In a separate bowl, cream together the peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the crushed Butterfinger candy bars.

Pour the Filling: Pour the peanut butter filling over the cooled graham cracker crust. Spread evenly and smooth the top.

Create the Caramel Layer: In a saucepan over medium heat, combine the granulated sugar and a splash of water. Heat the mixture without stirring until the sugar dissolves and begins to turn golden brown (caramelize). Once caramelized, carefully remove from heat and slowly whisk in the heavy cream (the mixture will bubble vigorously). Once combined, whisk in the butter and sea salt until smooth. Let the caramel cool slightly before pouring it over the peanut butter filling.

Bake and Chill: Bake the cheesecake for 45-50 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool completely inside with the door cracked open. Then, refrigerate the cheesecake for at least 4 hours, or ideally overnight, until fully set.

Make the Chocolate Topping: In a microwave-safe bowl, heat the chocolate chips and vegetable oil together in 30-second intervals, stirring after each interval, until melted and smooth. Let the chocolate cool slightly before pouring it over the chilled cheesecake.

Garnish and Serve: Once the chocolate topping has set, sprinkle the top of the cheesecake with the remaining crushed Butterfinger candy bars. Slice and enjoy your decadent Butterfinger Caramel Crunch Cheesecake!💜💜💜💜🧡