25 Oreo cookies, finely crushed (I use a food processor)
5 tablespoons butter, melted
4 packages (8 ounces) cream cheese, softened
1 cup of sugar
3 tablespoons heavy whipped cream
1 1/2 teaspoons vanilla extract
4 (2.1 ounces) Butterfinger candy bars, coarsely chopped
1 (2.1 ounce) candy bar, coarsely chopped
Caramel or Butterscotch ice cream
Preheat the oven to 325 degrees.
Combine cookie crumbs and melted butter in medium bowl. Press into the bottom and 1 inch up the sides of a 9 inch springform pan. Place in the refrigerator until needed. (I like to wrap foil around the bottom to prevent any batter from leaking out.)
In a large mixing bowl using an electric mixer, beat cream cheese and sugar until smooth.
Beat cream and vanilla.
With mixer on low speed, add eggs one at a time, beating just until combined.
Stir in candy bars and pour batter into springform pan. Place on a baking sheet and bake for 60 to 70 minutes or until center is almost set. There should still be a little wobble in the middle when you shake the pan.
Cool on the counter for 10 minutes, then run a knife around the edges and remove the sides from the pan. Let cool 1 hour then refrigerate overnight.
To serve, sprinkle remaining crushed butter on top and drizzle with caramel sauce.