• 15 oreos
  • 2 tablespoons butter, melted
  • 16 ounces cream cheese
  • ¾ cup sugar
  • ⅓ cup peanut butter
  • 1 teaspoon vanilla
  • 2 eggs
  • A dash of salt
  • 2 king size Butterfingers, chopped or crumbled
  1. Preheat oven to 300 degrees.
  2. Pulse oreos and butter in a food processor until crumbly. Press crumbs into lined base of a muffin tin and bake for 5 minutes.
  3. In a stand mixer, cream together cream cheese, sugar, peanut butter, and vanilla. Once evenly mixed, add eggs and salt and mix until incorporated.
  4. Fold half of Butterfinger crumbles into batter.
  5. Divide batter over oreo crusts and bake for 25 minutes.
  6. Refrigerate cheesecakes overnight. Top with reserved Butterfinger crumbles.
Recipe by Rachel Schultz at https://rachelschultz.com/2016/09/01/butterfinger-cheesecakes-bites/