- 1.5 packages (12 ounces total) cream cheese, softened
- 1 tsp vanilla extract
- 1⁄2 cup sugar + 1 TBS Sugar
- 1 TBS flour
- 1⁄4 tsp salt
- 2 eggs
- 1 cup sour cream
- 5 fun size Butterfingers, chopped roughly (or 1 whole regular sized candy bar) + 3 fun size for topping
- 3⁄4 cup graham cracker crumbs
- 2 TBS butter, melted
- chocolate sauce for topping
- 1. In the bowl of a stand mixer, add cream cheese, vanilla, and 1⁄2 cup sugar, salt and flour; using the paddle attachment beat on medium until completely combined and no lumps. Add eggs, one at a time, beating until mixed. Add sour cream and beat for 30 seconds; scrape down the sides of the bowl with a spatula; beat 15 additional seconds. Add the 6 chopped Butterfinger bars, and beat 20 seconds. Set mixture aside.
- 2. In a medium bowl, mix graham cracker crumbs, butter and 1 TBS sugar, with a fork; combine. Pour crumbs into the bottom of the spring form pan and press down evenly to make the crust.
- 3. Pour the cream cheese mixture on top of the crust, into the spring form pan.
- 4. Add 1 inch of water to your large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 3 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack. Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
- 5. Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool. Place cheesecake in pan into the fridge and let set for at least 4 hours, preferably overnight.
- 6. Using a non-serrated long knife, run it between the cake and the pan sides, then release the lock and pop to cake out on the base. Using the remaining 3 fun size Butterfingers, chop and sprinkle over the top of the cake. Drizzle chocolate sauce over the top. Slice and serve!
- Serves 6-8 (depending on slice size)