Butterfinger Candy Bar Cheesecake - cooking recipe

Ingredients

Crust
2 cups chocolate wafer crumbs, about 35 (I used chocolate creme sandwich cookies, like Oreos, and took out the fluffy filling) or 36 wafers (I used chocolate creme sandwich cookies, like Oreos, and took out the fluffy filling)
1/3 cup butter, melted
Cheesecake
4 (8 ounce) packages cream cheese, softened (I don't know if using the less fat varieties will change how the cheesecake turns out)
1 cup sugar
3 tablespoons heavy whipping cream
1 1/2 teaspoons vanilla extract
5 eggs, lightly beaten
3 (2 1/8 ounce) butterfinger candy bars, frozen and chopped (2.1 oz each)
Topping
1 (2 1/8 ounce) butterfinger candy bars, frozen and chopped (2.1 oz)
2 tablespoons butterscotch sundae sauce (Caramel topping would be fine, too. That's what I used)

Preparation

Crust:
In a small bowl, combine the crumbs and melted butter.
Press into the bottom and 1 1/2\" up the sides of a greased 9\" springform pan, and then, set aside.
Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until it is smooth and fluffy.
Beat in the cream and vanilla.
Add the eggs (They should already be lightly beaten); beat on a low speed until they are just combined.
Stir in the chopped candy bar pieces.
Pour into the crust.
Place the pan on a baking sheet (preferably one with sides).
Bake at 325 degrees until the center is almost set, about 60-70 minutes. The top should look golden brown, but make sure it isn't getting burnt. If it is, turn down the oven a little bit.
Cool it on a wire rack for ten minutes.
Carefully run a knife around the edges to loosen. Make sure the knife is getting behind the crust and not cutting it off the cheesecake.
Cool the cheesecake at room temperature for another hour.
Put it in the refrigerator, and leave it there overnight.
The next day, remove the sides of the pan from the cheesecake.
Sprinkle the chopped candy bar pieces on top of the cake, and then drizzle with butterscotch or caramel topping.
Refrigerate the leftovers.