Ingredients
2cupsgraham crackers,(about 9 graham cracker sheets), crumbled
3tbsplight brown sugar,not packed
3tbspall purpose flour
4tbspunsalted butter,melted
16ozcream cheese,softened at room temperature
1large egg,room temperature
¼cupgranulated sugar
10butterfingers,fun-sized, crushed and reserve 2 for the topping
Preparation
Preheat oven to 325 degrees F. Line an 8×8-inch baking dish with aluminum foil and lightly grease. Set aside.
Pulse graham cracker sheets in a food processor until crumbly. Place the graham crackers into a medium-sized mixing bowl.
Add the flour and light brown sugar into the same bowl, mix together. Mix in the butter until thoroughly mixed.
Pour the crust into the baking dish, press the crust into the bottom with a plastic spatula until even.
Bake for 12 minutes or until lightly browned.
Beat the cream cheese in a mixer on medium-speed until creamy. Beat in the egg and granulated sugar until mixed. Fold in the 8 crushed butterfingers with a plastic spatula.
Pour the cheesecake mixture on top of the crust. Top with the remaining crushed butterfingers.
Bake for 35 minutes.
Remove from oven and allow the cheesecake to cool for about 2 hours until room temperature on a cooling rack.
Once cooled to room temperature, cover with plastic wrap and refrigerator for another 3 to 4 hours, overnight is best.
Slice and serve.
