Butterfinger Cheesecake Bars

Crust

1. Preheat oven to 325 degrees Fahrenheit. Line an 8 x 8 x 2-inch baking dish with parchment paper or aluminum foil and lightly grease. Set aside.
2. Add 2 cups graham cracker crumbs, 3 tablespoons all-purpose flour, and 3 tablespoons light brown sugar to a medium-sized mixing bowl and mix until combined. Add ¼ cup melted unsalted butter and mix until it resembles damp sand.
3. Pour the crust into the prepared baking dish and press it evenly into the bottom of the pan.
4. Bake for 12 minutes, or until lightly golden brown. Set aside to cool.

Cheesecake

1. Add 16 ounces cream cheese, to a large bowl and beat with a hand mixer at medium-high speed.
2. Beat in 1 large egg, and ¼ cup granulated sugar until combined, scraping down the sides and bottom of the bowl. Fold in the crushed10 fun-sized Butterfinger candy bars, (reserving 2 candy bars for the crushed topping) until evenly combined.
3. Pour the cheesecake mixture on top of the cooled crust and smooth evenly. Top with the remaining 2 crushed butterfingers.
4. Bake for 35 minutes, until the filling is set.
5. Remove from oven and allow the cheesecake to cool until room temperature, about an hour. Once cooled to room temperature, cover with plastic wrap or foil and chill in the refrigerator for at least 4 hours or overnight.
6. Slice and chilled cheesecake into bars and serve.