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Butterfinger Cheesecake Recipe

   
 

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     Butterfinger Cheesecake

Category   Desserts - Breads
Sub Category   None

Ingredients
1 1/2 cups chocolate cookie crumbs
2 Tablespoon sugar and 1/2 cup sugar
6 Tablespoons butter, melted
3 (8 ounce packs) cream cheese, softened
2 eggs
2 Tablespoons sour cream
1 Tablespoon vanilla
3/4 cup white chocolate chips
2 teaspoons shortening
 
1 3/4 cup crushed butterfinger candies
8 ounces whipped topping
1/2 cup peanut butter chips

Instructions
To make the crust, combine cracker crumbs, 2 Tablespoons sugar and butter in a bowl, and mix until combined. Spoon mixture evenly into 24 cupcake liners, and press down. Set aside. To make the cheesecakes, beat 2 packs cream cheese and 1/2 cup sugar in a large bowl, until fluffy. Add in eggs, sour cream, vanilla and beat well. In a microwave safe bowl, add white chocolate chips and 1 teaspoon shortening. Heat for 30 second intervals, and stir until chocolate is melted and smooth. Add melted chocolate to cream cheese mixture and add 1 up crushed butterfingers. Stir well to mix. Fill each cupcake liner with cheesecake mixture. Bake in oven at 350 degrees for 18 to 22 minutes. Remove and let cool for 15 minutes. To make the mousse, beat 1 pack cream cheese until creamy. In a microwave safe bowl, add peanut butter chips and remaining shortening. Heat for 30 to 45 seconds, and stir until smooth. Add melted chips to cream cheese, and mix.
Add in whipped toppings an fold mixture well. Spread 1 Tablespoon of mousse on top of each cake. Top with remaining crushed butterfingers. Refrigerate for a few hours. Serve.


Originally Submitted
6/23/2016





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