CRUST

• Line the base of a 9-inch springform pan with parchment paper and grease the inside of the entire pan
• For the crust, blitz your Oreos in a food processor until finely ground. Then pour into a bowl with melted butter and sugar, and stir to combine
• Press the mixture evenly into your greased and lined baking dish. Then, use the flat bottom of a glass or measuring cup to gently press down into the bottom of the pan
• Freeze the crust for 15 minutes and preheat your oven to 325°F
• Remove from the freezer and bake for 15 minutes
• Remove from the oven and cool completely in the pan

FILLING

• For the cheesecake, add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream and heavy cream, and mix to combine
• In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter and mix until just incorporated
• Crack your eggs into your batter, one at a time, mixing between each egg until combined
• Gently fold in your crushed Butterfingers
• Pour your cheesecake batter over your cooled crust; spread evenly in the pan with a spatula
• Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack of your oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour your boiling water into it until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!
• Bake your cheesecake at 325°F for 70 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake, but the edges will look set. Turn the oven off, but crack the door slightly, leaving the cheesecake in the oven for another hour
• After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature before covering it with foil and refrigerating it for 8 hours or overnight

TOPPING & ASSEMBLY

• Add your melted chocolate and butter to a microwave-safe bowl. Microwave for 20 seconds, stir, and repeat until smooth
• Remove your cheesecake from the pan and top your cooled cheesecake with the remaining crushed Butterfingers. Drizzle with melted chocolate and let sit in fridge for 10 minutes for the chocolate to firm, before slicing