Mini Peanut Butter Butterfinger Cheesecakes

My friend Jay and I have a special bond over butterfingers. And by bond, I mean we’re kind of obsessed. I don’t think either of us eat them on the regular… but when we’re together, the orange and blue wrappers go flying!

With Jay in town, I thought it was the perfect time to create and share a new butterfinger recipe for us… and for YOU! For past reunions I’ve made butterfinger cupcakes, butterfinger truffles, butterfinger brownies and butterfinger blondies, but with the Summer heat kicking it lately, my taste buds have been craving something cold and creamy.

LIGHT BULB MOMENT. Cold and creamy Butterfinger Cheesecake! With an Oreo crust! And Peanut Butter Glaze! Also, extra butterfinger bits on top because when it comes to butterfingers MORE is more.

Ingredients
For the Oreo Crust:

• 14 Oreo cookies
• 2 tablespoons unsalted butter, melted
• For the Peanut Butter Butterfinger Cheesecake Filling:
• 12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
• 1/2 cup full-fat sour cream, at room temperature
• 1/3 cup creamy peanut butter
• 3/4 cup Granulated Sugar
• 2 large Eggs plus 1 Egg Yolk, at room temperature
• 1 and 1/2 tablespoons All-purpose Flour
• 2 full-size Butterfinger candy bars, chopped into bits

For the Peanut Butter Glaze:

• 1/2 cup creamy peanut butter
• 1 tablespoon confectioners' sugar

Garnish:

• 1 full-size Butterfinger candy bar, chopped into bits

Instructions

1. Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.
2. For the Oreo Crust:
3. .............................................

for full recipes please see : bakerbynature.com

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