Butterfinger Cheesecake: A Sweet and Crunchy Decadence

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Stir until the mixture is well combined and resembles wet sand. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the sour cream, sugar, and vanilla extract, and continue mixing until well combined.
Add the eggs, one at a time, mixing well after each addition. Add the heavy cream and mix until smooth.
Gently fold in the crumbled Butterfinger candy bars into the cheesecake filling, being careful not to over-mix.
Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan on the counter to remove any air bubbles.
Bake for 50-60 minutes, or until the edges are set, but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
After the cheesecake has cooled, remove it from the oven and refrigerate for at least 4 hours or overnight to set.
Once the cheesecake is fully chilled, make the whipped cream topping by whipping the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
Spread the whipped cream over the top of the cheesecake and garnish with the remaining crumbled Butterfinger pieces.
Slice and serve the cheesecake chilled.
Serving and Storage Tips: