Ingredients
Scale
- 2 1/4 cups Oreo crumbs
- 4 tbsp salted butter, melted
- 24 ounces cream cheese
- 1 cup sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 4 large eggs
- 1 1/2 cups chopped Butterfingers
- 6 oz semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 3/4 cup heavy whipping cream
- 1/2 cup powdered sugar
- 2 tbsp peanut butter
- 1/4 tsp vanilla extract
- Chopped Butterfingers
Instructions
- Preheat the oven to 350°F (175°C). Combine Oreo crumbs and melted butter in a bowl and press into the bottom of a springform pan.
- Beat cream cheese and sugar until smooth. Mix in flour, sour cream, peanut butter, and vanilla. Add eggs one at a time, mixing gently to avoid overmixing. Fold in chopped Butterfingers.
- Pour the filling over the crust and bake for about 50-60 minutes until set around the edges but slightly jiggly in the center. Let cool in the oven for an hour.
- Melt chocolate chips with heavy cream until smooth. Cool slightly before pouring over the cheesecake. Whip remaining cream with powdered sugar and peanut butter until soft peaks form; spread over ganache.
- Top with additional chopped Butterfingers before chilling for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 34g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg