Butterfinger Caramel Cheesecake

• 2-3 Butterfinger candy bars, crushed
• 1/4 cup caramel sauce (from above) for drizzling

Instructions

1. Start by making the crust. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed, then add the melted butter and stir again until the mixture is well combined and has a crumbly texture.
2. Press the crust mixture into the bottom of a 9-inch springform pan, ensuring that it is evenly spread and firmly packed. You can use the back of a spoon or your fingers to press it down. Once the crust is ready, place the pan in the refrigerator to chill while you prepare the cheesecake filling. This helps the crust set and firm up.
3. For the cheesecake filling, beat the softened cream cheese and granulated sugar together in a large mixing bowl until smooth and creamy, about 3-4 minutes. Make sure to scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
4. Add the vanilla extract and mix until combined. Then, add the eggs, one at a time, beating well after each addition. This will help create a smooth and creamy texture for the cheesecake. After the eggs are fully incorporated, mix in the sour cream and heavy cream. The sour cream adds a slight tang and richness, while the heavy cream creates a smooth, velvety texture in the filling.
5. Pour the cheesecake filling into the chilled graham cracker crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles and ensure the filling is level.
6. Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm, and the center should not be fully set. If you insert a toothpick or knife into the center, it should come out clean or with just a few crumbs attached. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking. Then, transfer it to the refrigerator and chill for at least 4 hours or overnight for the best results.