Candy Bar Cheesecake

• 2 cups chocolate wafer crumbs
• 1/3 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons heavy whipping cream
• 1-1/2 teaspoons vanilla extract
• 5 eggs, lightly beaten
• 3 Butterfinger candy bars (2.1 ounces each), frozen and chopped

TOPPING:

• 1 Butterfinger candy bar, frozen and chopped
• 2 tablespoons butterscotch ice cream topping

In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan; set aside.

In a large mixing bowl, beat cream cheese and sugar til smooth. Beat in the cream and vanilla. Add eggs; beat on low speed just until combined. Stir in chopped candy bars. Pour into the crust. Place pan on a baking sheet. Bake at 325 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate over night.

Remove sides of pan. Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.