Butterfinger Cheesecake

INGREDIENTS:

For the Crust:

2 1/4 cups Oreo crumbs
4 tbsp salted butter, melted

For the Filling:

24 oz cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
3/4 cup sour cream, room temperature
1/2 cup peanut butter
1 tsp vanilla extract
4 large eggs, room temperature
1 1/2 cups chopped Butterfingers

For the Ganache:

6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream
For the Whipped Cream:
3/4 cup heavy whipping cream
1/2 cup powdered sugar
2 tbsp peanut butter
1/4 tsp vanilla extract

Garnish:

Chopped Butterfingers

DIRECTIONS:

1️⃣ Crust Preparation: Combine Oreo crumbs with melted butter, press into the bottom of the pan, and bake at 325°F for 10 minutes. Set up for a water bath to use later.

2️⃣ Filling: In a mixing bowl, beat cream cheese, sugar, and flour until smooth. Blend in sour cream, peanut butter, and vanilla. Add eggs one at a time, mixing just until incorporated. Fold in chopped Butterfingers. Pour the filling over the crust and place the pan in a water bath. Bake at 300°F for 1 hour and 25 minutes.

3️⃣ Ganache: Heat the heavy cream until hot but not boiling. Pour over chocolate chips and let sit for a few minutes, then stir until smooth. Spread the ganache over the cooled cheesecake …