16 whole nutter butter cookies
1/4 C melted butter
8 oz. cream cheese, softened
1/3 C sugar
1 tsp vanilla extract
1/2 Tbsp all purpose flour
6 fun size Butterfinger chocolate bars
3/4 C semi sweet chocolate chips
3 Tbsp butter
Preheat oven to 325 F degrees. Line a 9x9 square dish with foil or parchment and set aside (If lining with foil, lightly grease with non stick cooking spray).
Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs.
Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.
In a large bowl, whip cream cheese and sugar together until smooth.
Stir in egg, vanilla, and flour. Finely chop butterfingers and fold into the cheesecake mixture.
Pour over top of nutter butter crust and bake for 18-22 minutes, or until cheesecake has set.
Cool to room temperature, then refrigerate until completely chilled.
Pour chocolate chips and butter into a small bowl and microwave using the ‘melt chocolate’ function, stirring every 20-30 seconds.
If your microwave doesn’t have this function, zap your chocolate at 50% power, in 20 second intervals, stirring in between.
Spread melted chocolate on top of bars.
Refrigerate 5-10 minutes to harden the chocolate.